To dress BEEF STEAKS a common Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

steaks ↝ Beef, tenderloin steak, raw [Beef Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of water ↝ Water, tap [Tap water]
an onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a spoonful of walnut catchup ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
a little caper liquor ↝ Capers, canned [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour and butter, to thicken the gravy ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter, to thicken the gravy ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Fry your steaks in butter until well browned.
Add half a pint of water, a sliced onion, a spoonful of walnut catchup, and a little caper liquor.
Season with pepper and salt.
Cover the steaks closely with a dish and let them stew gently.
When the steaks are cooked enough, thicken the gravy with flour and butter.
Serve them up.

Original Text

To dress BEEF STEAKS a common Way.
FRY your steaks in butter a good brown,
then put in half a pint of water, an onion sliced,
a spoonful of walnut catchup, a little caper
liquor, pepper and salt, cover them close with
a dish, and let them stew gently; when they
are enough, thicken the gravy with flour and
butter, and serve them up.

Notes

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