To Fry Steak
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Hunt up all the pickle and take from each one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour.
- Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak.
- If managed properly, when done it will be imbedded in a thick gravy.
- Put the steak in a hot dish, before the fire;
- into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard.--Mrs.
- S.
Plating
Cookware for this recipe
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Frying pan
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Baking dish