Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one side have ready the platter warmed
- one side
- one side until you brown the flour
- pepper
- salt
Directions
Mrs. W. W. W.
Lay a thick tender steak upon a gridiron well greased with butter or beef suet over hot coals ; when done on one side have ready the platter warmed, with a little butter on it ; lay the steak upon the platter with the cooked side down so that the juices which have gathered may run on the platter, but do not press the meat ; lay the steak again on gridiron quickly and cook the other side ; when done to your liking, put again on platter, spread lightly with butter, place where it will keep warm (over boiling steam is best) for a few moments, but do not let butter become oily. Serve on hot plates.
FRIED BEEFSTEAK. If you have not the means to broil, the next best method is to heat the frying-pan very hot, put in steak previously hacked, turn quickly over and over several times so as to sear the outside and retain the juices; when done transfer to a hot platter, salt, pepper and put over bits of butter ; pile the steaks one on top of another, and cover with a hot platter. This way of frying is both healthful and delicate. Or, heat the skillet, trim off the fat from the steak, cut in small bits, and place to fry; mean- while pound steak, draw the bits of suet to one side and put in the steak, turn quickly over sev- eral times so as to sear the outside, take out on a hot platter previously prepared with salt and pepper, dredge well, return to skillet, repeating the operation
MEATS. 19&
until the steak is done ; dish on a hot platter, covering with another platter, and place where it will keep hot while you make the gravy. Place a table- spoon dry flour in the skillet, being sure to have the fat boiling hot, stir until brown and free from lumps ; the bits of suet may be left in, drawing them to one side until you brown the flour ; pour in about half a pint boiling water (milk or cream is better), stir well, season with pepper and salt and serve in a gravy tureen. Spread bits of butter over your steak and send to table at once. This is more economical, but not so healthy as broiling.