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Classic
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page 104
covered with plain fried eggs, sliced onions fried in butter or garnished with
sliced pickles, fried potatoes , etc. It is very nice when covered with fried
oysters. In England beefsteak is served without gravy but with mustard or
mushroom catsup. In France beefsteaks are garnished with olives or served with
an olive gravy.
17. Beefsteak chopped. If it is impossible to obtain good steak proceed as
follows: Take a pound of clear lean beef and about 2 1/2 ounces of solid kidney
suet which is cut into cubes, removing the skin and sinews, chop both together
very fine, make up into 4-5 pats about 1/2 inch thick and sprinkle on both sides
with pepper and salt. Brown a piece of butter, or butter and fat half and half,
in a fryingpan, put in the patties, brown them nicely, moving them about with a
fork frequently without piercing them, turn them over and fry to a nice brown.
They should fry for a few minutes only and be slightly rare. Serve at once,
pouring a little water into the pan and stirring the gravy until it has
thickened somewhat and then put it into a gravy boat.
18. Raw Beefsteak. Chop good tender beefsteak very fine, mix with plenty of
salt, finely chopped onions, pepper and the yolks of raw eggs, or else chop with
salt and onions and mix with coarse ground pepper. Or else mix 1 pound of finely
chopped meat with 3 beaten eggs, some vinegar, olive oil, pepper and salt, form
into little patties, cover them with chopped onions and serve with mustard. Some
prefer chopped beefsteak with but little pepper and salt, nicely rounded,
creased with a knife and with depressions in the center; into this depression
carefully put the yolk of a raw egg and garnish the patties with dots of chopped
onions, capers, sliced pickles and rolled anchovies, serving with vinegar, oil
and mustard.
19. Stewed Beef. Take a piece, weighing from 2 pounds upwards, of not too fresh
beef from the round. Pound it as directed in No. 1 until it is tender. Sprinkle
with pepper and not too much salt, turn it in flour and let it simmer with
plenty of hot butter or fresh hot kidney suet for 3/4 of an hour in a small iron
kettle, keeping the kettle covered tightly.
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