Friday, November 27, 2009

Recipe File: Beef Steaks

In The Civil War Cookbook, historian William C. Davis compiled a record of the conflict’s cuisine, describing the menus of the camp commissaries and how selected dishes were prepared. Beef steaks were cooked over an open fire according to the following recipe:

2 Tbsps butter or oil

2 beef steaks (best quality available)

3 onions

Black pepper

Mixed herbs

Fresh horseradish

Beats the steaks with a mallet.

Peel the onions and cut into thick circles.

Heat thebutter or oil in a large frying pan, when hot place the steaks in the center of the pan and surround with onion slices.

Sprinkle the steaks and onions with the pepper and herbs and fry quickly over a high heat to required doneness, turning halfway through.

When the steaks are almost ready, sprinkle over some grated horseradish.

Serve the steaks straight from the pan.

Serves 2.

No comments: