Italian Beef- Steaks
From Domestic economy, and cookery, for rich and poor (1827).
A historical recipe
Domestic economy, and cookery, for rich and poor, by University of Glasgow. Library (1827).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Let the steaks be taken from the middle of the rump after it has been well hung ;
- beat them with the handle of a knife, and rub them with mace, pepper, and salt;
- put them into a close iron pan, and lute it, and put it amonphot ashes upon the hearth ;
- there is no saying how long^ as our fires are so ill fitted for this kind of cooking.
- The Italians and French bury their cooking vessels, which are generally of earthen-ware, among the hot ashes, where they will leave them from three to five, or even seven hours.
- The cook, therefore, must measure her means, and act upon experience, as a great many dishes fail from the improper application of heat : when the steaks are dished, a little inspissated tomata may be added ;
- it will improve the relish.
Plating
Cookware for this recipe
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Chef's knife