467. - The English Dish Of Beef Steak And Onions

Pound the steak, season, and fry it in a saute or fryingpan; then dredge flour over it, and add, by degrees, a cup of boiling water with more seasoning. Drain the onions, which must have been boiled, cut them up, and put them into the pan, having taken out the steak; add a lump of butter and a little more flour; stir them to prevent scorching; and when the onions are well browned, put in the steak, and place the whole over the fire till heated thoroughly. In serving, heap the onions upon the steak.

468. - Beef Steaks Rolled And Roasted

Cut handsome steaks from the rump, and if not sufficiently tender let them be well beaten; make a rich stuffing of equal parts of ham and veal well peppered; stew it for a short time, and pound it in a mortar with bread steeped in milk, a lump of butter, and the yolk of two or three eggs; spread this forcemeat over the steaks, roll them up and tie them tightly, roast them before a clear fire. They will occupy an hour and twenty minutes to an hour and a half roasting; baste well with butter while roasting, and serve with brown gravy.

469. - Stewed Beef Steaks

Stew the steaks in three parts of a pint of water, to which has been added a bunch of sweet herbs, two blades of mace, an onion stuck with cloves - say three, an anchovy, and a lump of butter soaked in flour; pour over a glass of sherry or Madeira. Stew with the pan covered down, until the steaks are tender, but not too much so; then place them in a fryingpan with enough of fresh butter, hissing hot, to cover them, fry them brown, pour off the fat, and in its place pour into the pan the gravy in which the steaks were stewed; when the gravy is thoroughly heated, and is of a rich consistency, place the steaks in a hot dish, pour the sauce over them. The steaks should be large, the finest from the rump, and have a due proportion of fat with them.

470. - Beef Steaks, A La Francaise

Take a fine steak and dip it into cold spring water, let it drain a few minutes, lay it in a dish and pour over it sufficient clarified butter hot, and cover it; let it remain twelve hours, then remove the butter, and roll the steak with the rolling-pin a dozen times rather hardly, let it lie in front of a clear fire ten minutes, turning it once or twice, put it into a fryingpan, with water half an inch in depth, and let it fry until it browns.

Mince some parsley very fine, chop an eschalot as fine as can be, and season them with cayenne, salt, and a little white pepper; work them with a lump of fresh butter, and when the steak is brown take it from the pan, rub it well with the mixture on both sides, and return it to the pan until done enough; dish it, thicken the gravy in the pan with a little butter rolled in flour if it requires it, and pour it over the steak and serve.

471. - Beef Steaks A La Parisienne

Cut thin steaks from the finest and tenderest part of the rump, sprinkle pounded salt, a little cayenne and white pepper combined, over them; lay them in a pan with an ounce of fresh butter, cut in pieces; work half a teaspoonful of flour with three ounces of fresh butter, as much parsley minced exceedingly fine as would lie on a shilling, roll it, and cut in large dice, lay it in a dish, squeeze the half of a lemon over the butter, and when the steaks are done lay them upon the butter; have ready a quantity of raw peeled potatoes, cut in thin slices, and washed in milk and water ready, fry them in the butter and gravy left by the steak, and lay them round the dish; they will be done when they are a rich brown.