171. Beef-steak in Baking Pan. First Lesson

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A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Take two pounds of beef steak, which cut in pieces the size of walnuts, but only half an inch thick; peel two pounds of potatoes, cut in slices a quarter of an inch thick, two middling-sized onions sliced; mix two teaspoonfuls of salt and one of pepper.

Then lay five or six slices of potatoes on the bottom of the pan, season them, then add some pieces of beef; season again, then potatoes and onions, then beef, until the pan is full, potatoes on the top, seasoning each time; pour three quarters of a pint of water lock the lid, put in your oven, or send to the baker’s, for one hour and a half; when done shake the pot gently, that the gravy may mix with the potatoes and onions, and form a nice thick sauce. Skirt or any other part of beef is excellent done thus.

Observe, Eloise, that this is the plain foundation of every receipt which I am going to send you, on that simple and effective style of cookery. I have omitted all seasoning but salt and pepper; if onions are an objection omit them; therefore take this as a guide for all kinds of meat, poultry, and even fish, which are very good done in this way.

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