Italian Beef-steaks
From The new domestic cookery (1849).
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A historical recipe
The new domestic cookery, by A. M Gordon and University of Leeds. Library (1849).
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.
Method
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- But a fine steak from a rump that has been wellhung, or it will do from any tender part : beat it, and season with pepper, salt and onion ;
- lay it in an iron stew-pan that has a cover to fit quite close, and set it by the side of the fire without water.
- Take care it does not burn, but it must have a strong heat ;
- in two or three hours it will be quite tender, and then serve with its own gravy.