136. 1st Lesson. To Semi-fry Steak

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About


Having procured a steak about three quarters of an inch thick, and weighing about one pound, and two ounces of fat, place the pan on the fire, with one ounce of butter or fat; let it remain until the fat is melted, and rather hot; take hold of the steak at one end by a fork, and dip it in the pan, so that one side is covered with fat; then turn the other side in it, and let it remain for two or three minutes, according to the heat of the fire; then turn it: it will take about ten or twelve minutes, and require to be turned on each side three times, taking care that the pan is not too hot, or it will burn the gravy, and perhaps the meat, and thus lose all the nutriment; in fact, the pan should never be left, but carefully watched; on this depends the advantages of this style and mode of cookery. If the object is not turned often, it will be noticed that the gravy will come out on the upper surface of the meat, which, when turning over, will go into the pan and be lost, instead of remaining in the meat. Season with a teaspoonful of salt and a quarter of pepper; then feel with the finger that it is done, remove it with a fork, inserted in the fat, and serve very hot.

So much for the first lesson, the details of which must be learnt, as it will then simplify every other receipt.