Italian Beefsteaks
From A new system of domestic cookery (1836).
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A historical recipe
A new system of domestic cookery, by Maria Eliza Ketelby Rundell and University of Leeds. Library (1836).
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 fine large steak from a rump that has been well hung, or it will do from any tender part : beat it, and season with pepper, salt, and onion ;
- lay it in an iron stewpan that has a cover to fit quite clo>e, 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.
Cookware for this recipe
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Chef's knife