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A German Beefsteak

A historical recipe from Paper-bag Cookery, by Serkoff, Vera, Countess (1911).

A historical recipe

Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Project Gutenberg eBook #41406.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Paper-bag Cookery, by Serkoff, Vera, Countess (1911). Digitised by Project Gutenberg, eBook #41406 (https://www.gutenberg.org/ebooks/41406). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. is very nice for a hearty breakfast eater.
  2. Mince finely half a pound of steak, removing skin, gristle, and fat;
  3. mix well with a finely minced onion, half a teaspoonful minced parsley, and pepper and salt to taste.
  4. Flatten into an oblong shape, sprinkle on each side with flour, put into a well greased bag, and cook twenty minutes.
  5. Then cut a hole in the bag, drop in an egg, and cook three minutes longer.