Wakefield Steak
From A Shilling Cookery for the People (1854).
Source and licence
From A Shilling Cookery for the People (1854), printed page 52, digitised by the Internet Archive: https://archive.org/details/AShillingCookeryForThePeople
Read the original http://creativecommons.org/publicdomain/mark/1.0/
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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- two teaspoonfuls of salt
- a teaspoonful of chopped tarragon
- two tablespoonfuls of vinegar
- a clove of garlick
- a pound of chops
Method
- Cut a steak one inch thick, score it on each side, crossways.
- Put into a tart dish two teaspoonfuls of salt, one of pepper, one of sugar, a teaspoonful of chopped tarragon, a tablespoonful of Soyer’s relish, two tablespoonfuls of vinegar;
- put the steak in it for six hours;
- turn it now and then.
- This seasoning is called marinade.
- Previous to broiling, dredge it lightly with some flour, while doing, and serve with butter in very small pieces under the steak.
- At Wakefield they sometimes use the Wamcliffe sauce.
- Some raw potatoes cut into very thin slices, and nicely fried, served round it, renders it a dish fit for the greatest epicure.
- This dish proves that the inhabitants of Wakefield have not lost the culinary reputation they formerly possessed, and which they first acquired some four hundred years since, when the French queen and her suite came to reside there, and allowed them to quarter the fiewr-dc-lis in the arms of the town.
- Beef skirt and other pieces may be all done in the same way, allowing time to cook according to the quality and hardness of the pieces you dress.
- 120.
- Mutton Chops *—These may all be cooked and flavoured like the steaks, hut in many cases garlic, is used instead of eschalot, when preferred.
- Peel a clove of garlick, put it on the end of a fork, and rub both sides of the chop lightly with it.
- Chopped mushrooms are very good with broiled chops.
- Any fleshy part of the sheep may he broiled the same way.
- 121.
- Mutton Chop .—In my opinion, two chops out of a fine South Down, well hung, cut three quarters of an inch thick, leaving half an inch of fat round them, and broiled over a clear fire for ten minutes, turned four times, sprinkled with salt and pepper, served on a hot plate, one at a time, with a nice mealy potato, is as good, as wholesome, and nutritious a dinner as can be partaken of.
- One and a half teaspoonful of salt and a half of pepper to a pound of chops, is a good seasoning.
- •For description of chops sec page 55, Frying-Pan.