A Second way to Fry Beef Steaks

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Cut the Lean by itself, and beat them well with the Back of a Knife, fry them in just as much Butter as will moisten the Pan, pour out the Gravy as it runs out of the Meat, turn them often, do them over a gentle Fire, then fry the Fat by itself and lay upon the Meat, and put to the Gravy a Glass of Red Wine, Half an Anchovy, a little Nutmeg, a little beaten Pepper, and a Shalot cut small; give it two or three little Boils, season it with Salt to your Palate, pour it over the Steaks, and send them to Table.