Recipe: Beefsteak Rolls

This mode is similar to the above recipe, but many might prefer it.

Prepare a good Dressing, such as you like for TURKEY or DUCK; take a round steak, pound it, but not very hard, spread the Dressing over it, sprinkle in a little salt, pepper, and a few bits of butter, lap over the ends, roll the steak up tightly and tie closely; spread two great spoonfuls of butter over the steak after rolling it up, then wash with a well-beaten egg, put water in the bake-pan, lay in the steak so as not to touch the water, and bake as you would a DUCK, basting often. A half-hour in a brisk oven will bake. Make a brown gravy and send to the table hot.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Smothered Beefsteak

Take thin slices of steak from the upper part of the round or one large thin steak. Lay the meat out smoothly and wipe it dry. Prepare a Dressing, using a cupful of fine bread crumbs, half a teaspoonful of salt, some pepper, a tablespoonful of butter, half a teaspoonful of sage, the same of powdered summer savory, and enough milk to moisten it all into a stiff mixture. Spread it over the meat, roll it up carefully, and tie with a string, securing the ends well. Now fry a few thin slices of salt PORK in the bottom of a kettle or Saucepan, and into the fat that has fried out of this PORK, place this roll or rolls of BEEF, and brown it on all sides, turning it until a rich color all over, [Pg 115]then add half a pint of water, and stew until tender. If the flavor of onion is liked, a slice may be chopped fine and added to the Dressing. When cooked sufficiently, take out the meat, thicken the gravy, and turn over it. To be carved cutting crosswise, in slices, through BEEF and stuffing.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: To Fry Beefsteaks

BEEFsteak for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice BEEF dripping into a frying pan and set it over the fire, and when it has boiled and become hot lay in the steaks; when cooked quite enough, season with salt and pepper, turn and brown on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done take out the steaks and lay them on [Pg 112]it, with another dish cover the top to keep them hot. The gravy in the pan can be turned over the steaks, first adding a few drops of boiling water, or a gravy to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan after taking up the steaks. Stir it smooth, then pour in a pint of cream or sweet rich milk, salt and pepper, let it boil up once until it thickens, pour hot into a gravy dish and send to the table with the steaks.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Beefsteak and Onions

Prepare the steak in the usual way. Have ready in a frying pan a dozen onions cut in slices and fried brown in a little BEEF drippings or butter. Dish your steak, and lay the onions thickly over the top. Cover and let stand five minutes, then send to the table hot.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Hamburger Steak

-The tougher pieces of BEEF, such as the flank ends of the steak and parts of the rump, the round, and the chuck, may be ground fine by being forced through a food chopper. Such meat is very frequently combined with egg and then formed into small cakes or patties to make HAMburger steak. Besides providing a way to utilize pieces of meat that might otherwise be wasted, this dish affords variety to the diet.

HAMBURGER STEAK
(Sufficient to Serve Four)

  • 1 lb. chopped BEEF
  • 1 small onion, chopped
  • 1-1/2 tsp. salt
  • 1 egg (if desired)
  • 1/4 tsp. pepper

Mix the ingredients thoroughly and shape into thin patties. Cook by broiling in a pan placed in the broiler or by pan-broiling in a hot, well-greased frying pan. Spread with butter when ready to serve.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: A Beef-Steak Pie

Make a good paste in the proportion of a pound of butter to two pounds of sifted flour. Divide it in half, and line with one sheet of it the bottom and sides of a deep dish, which must first be well buttered. Have ready two pounds of the best BEEF-steak, cut thin, and well beaten; the bone and fat being omitted. Season it with pepper and salt. Spread a layer of the steak at the bottom of the pie, and on it a layer of sliced potato, and a few small bits of butter rolled in flour. Then another layer of meat, potato, &c., till the dish is full. You may greatly improve the flavour by adding mushrooms, or chopped clams or Oysters, leaving out the hard parts. If you use clams or Oysters, moisten the other ingredients with a little of their liquor. If not, pour in, at the last, half a pint of cold water, or less if the pie is small. Cover the pie with the other sheet of paste as a lid, and notch the edges handsomely, having reserved a little of the paste to make a flower or tulip to stick in the slit at the top. Bake it in a quick oven an hour and a quarter, or longer, in proportion to its size. Send it to table hot.

You may make a similar pie of MUTTON chops, or VEAL cutlets, or VENISON steaks, always leaving out the bone and fat.

Many persons in making pies stew the meat slowly in a little water till about half done, and they then put it with its gravy into the paste and finish by baking. In this case add no water to the pie, as there will be already sufficient liquid If you half-stew the meat, do the potatoes with it.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: To Fry Beef-Steaks

BEEF-steaks for frying should be cut thinner than for broiling. Take them from the ribs or sirloin, and remove the bone. Beat them to make them tender. Season them with salt and pepper.

Put some fresh butter, or nice BEEF-dripping into a frying pan, and hold it over a clear bright fire till it boils and has done hissing. Then put in the steaks, and (if you like them) some sliced onions. Fry them about a quarter of an hour, turning them frequently. Steaks, when fried, should be thoroughly done. After they are browned, cover them with a large plate to keep in the juices.

Have ready a hot dish, and when they are done, take out the steaks and onions and lay them in it with another dish on the top, to keep them hot while you give the gravy in the pan another boil up over the fire. You may add to it a spoonful of mushroom catchup. Pour the gravy over the steakes, and send them to table as hot as possible.
MUTTON chops may be fried in this manner.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)