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1913 - Dishes and Beverages of the Old South

Beefsteak with Bacon and Onions

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Culinary Articles » Old Recipes and Ancient Recipes » 1913 - Dishes and Beverages of the Old South Recipes

1913 - Dishes and Beverages of the Old South
Beefsteak with Bacon and Onions

Fry crisp a pound of streaky bacon, take up and keep warm.
Make the fat bubble all over, lay in it a steak, wiped clean,
seasoned with salt and pepper, and dredged lightly with flour.
Sear it well on both sides--take from the fat, lay on broiler,
and cook for ten minutes, turning once.
Serve thus if you like it rare--if contrariwise you want it well done,
set the steak on a rack or broiler in a hot oven,
and let it cook there for fifteen to twenty minutes, according to thickness.
Meantime dredge more flour into the fat, let it brown a minute,
then lay in large, mild onions thinly sliced.
Fry to a light brown, and serve around the steak.
Serve the gravy separately, adding to it just before taking up,
a little hot water, and shaking the pan well.
This may be varied by frying with the onions or instead of them,
sliced tomatoes, and green peppers finely shredded.
Or cut large, very meaty tomatoes, unpeeled, into thick slices,
pour off the gravy, lay them in the hot, greasy pan,
season well with pepper and salt,
and cook five minutes, turning them and seasoning the other side.
Lay the bacon on the tomatoes--otherwise put it around the steak outside the onions.


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