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1800s Cooking Tips and Recipes
French Beefsteak Cut the steak two thirds of an inch thick from a fillet of beef, dip into melted fresh butter, lay them on a heated gridiron and broil over hot coals. When nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them together to a cream, and pour into the middle of the dish. Dip each steak into the butter, turning it over, and lay them all round on the platter. If you desire, squeeze a few drops of lemon over, and serve very hot.
The Willimantic Chronicle, Willimantic, Connecticut, October 19, 1881
French Beefsteak Cut the steak two thirds of an inch thick from a fillet of beef, dip into melted fresh butter, lay them on a heated gridiron and broil over hot coals. When nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them together to a cream, and pour into the middle of the dish. Dip each steak into the butter, turning it over, and lay them all round on the platter. If you desire, squeeze a few drops of lemon over, and serve very hot.
The Willimantic Chronicle, Willimantic, Connecticut, October 19, 1881
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