Steaks on Toast

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Take a nice thick steak, beat it lightly with the blade of a firm knife.
  2. Cut the steak into rounds about the size of the foot of a large wineglass, allowing two little steaks per person.
  3. Sprinkle the steak pieces with a little salt.
  4. Have a deep frying pan with some good beef dripping ready melted.
  5. Cut some rounds of dry bread a little bigger than the meat.
  6. Fry the bread rounds in the dripping until crisp and brown.
  7. Drain the fried bread rounds on a strainer.
  8. Put some more fresh dripping in the pan.
  9. Fry the little steaks until the gravy runs red when cut.
  10. Place each steak on a round of toast.
  11. Serve very hot with some thick brown gravy.
Original Text
Steaks on Toast Take a nice thick steak, beat it lightly with the blade of a firm knife, cut into rounds say about the size of the foot of a large wineglass, allowing two little steaks per person. Sprinkle with a little salt. Have a deep frying pan with some good beef dripping ready melted. Cut some rounds of dry bread a little bigger than the meat. Fry these a crisp brown in the dripping. Drain them on a strainer. Put some more fresh dripping in the pan and fry the little steaks which should be cooked so as to allow the gravy to[Pg 77] run red when cut. Place each on the round of toast and serve very hot with some thick brown gravy.
Notes
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