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Italian Beef-steaks

From A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families (1839).

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A historical recipe

A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Rundell, Maria Eliza Ketelby, 1745-1828. n (1839).

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

  1. Cut a fine large steak from a rump that has been well hung, or it will do from any tender part ;
  2. beat it, and season with pepper, salt, and onion ;
  3. lay it in an iron stewpan that has a cover to fit quite close, and set it by the side of the fire without water.
  4. Take care it does not burn, but it must have a strong heat ;
  5. in two or three hours it will be quite tender, and then serve with its own gravy.

Plating

Cookware for this recipe

  • Chef's knife
Source not stated by archive.org
Credit

From A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families (1839), printed page 46, digitised by the Internet Archive: https://archive.org/details/b2202413x

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.