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Classic
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page 98
BEEFSTEAK AND ONIONS.
Prepare the steak in the usual way. Have ready in a frying pan a dozen onions
cut in slices and fried brown in a little beef drippings or butter. Dish your
steak, and lay the onions thickly over the top. Cover and let stand five
minutes, then send to the table hot.
BEEFSTEAK AND OYSTERS.
Broil the steak the usual way. Put one quart of oysters with very little of the
liquor into a stew-pan upon the fire; when it comes to a boil, take off the scum
that may rise, stir in three ounces of butter mixed with a tablespoonful of
sifted flour, let it boil one minute until it thickens, pour it over the steak.
Serve hot.
--Pulace Hotel, San Francisco
TO FRY BEEFSTEAKS.
Beefsteak for frying should be cut much thinner than for broiling. Take from the
ribs or sirloin and remove the bone. Put some butter or nice beef dripping into
a frying-pan, and set it over the fire, and when it has boiled and become hot,
lay in the steaks; when cooked quite enough, season with salt and pepper, turn
and brown on both sides. Steaks when fried should be thoroughly done. Have ready
a hot dish, and when they are done, take out the steaks and lay them on it, with
another dish cover the top to keep them hot. The gravy in the pan can be turned
over the steaks, first adding a few drops of boiling water, or a gravy to be
served in a separate dish made by putting a large tablespoonful of flour into
the hot gravy left in the pan, after taking up the steaks. Stir it smooth, then
pour in a pint of cream or sweet rich milk, salt and pepper, let it boil up once
until it thickens, pour hot into a gravy dish, and send to the table with the
steaks.
POT ROAST. (Old Style.)
This is an old-fashioned dish, often cooked in our grandmothers' time. Take a
piece of fresh beef weighing about five or six pounds. It must not be too fat.
Wash it and put it into a pot with barely sufficient water to cover it. Set it
over a slow fire, and after it has stewed an hour salt and pepper it. Then stew
it slowly until tender, adding a little onion if liked. Do not replenish the
water at the last, but let all nearly boil away. When tender all through take
the meat from the pot, and pour the gravy in a bowl. Put a large lump of butter
in the bottom of the pot, then dredge the piece of meat with flour, and return
it
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