Italian Beef Steaks
From The English housekeeper (1840).
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A historical recipe
The English housekeeper, by Anne Cobbett and University of Leeds. Library (1840).
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.
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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
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- Cut a large steak from the rump, or any other part which has hung long enough to be tender.
- Beat, and season it with salt, pepper, onion, or eschalot;
- lay it, without the water, in an iron stew-pan, with a lid fitting close, and set it by the side of the fire ;
- the heat should be strong, at the same time that care be taken that the steak do not burn.
- In two or two hours and a half it will be tender ;
- serve it, in its own gravy.
Cookware for this recipe
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Chef's knife