Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 145

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Sirloin steaks should be tender enough without beating. Rump steaks will require some; but do not beat them so much as to tear the meat and exhaust all its juices. We have seen them pounded almost into a mass of dry shreds, scarcely adhering together. Remove the fat and bone. Lay them in a frying-pan, with a little fresh butter dredged with flour, and season them with pepper. Fry them brown, turning them on both sides. Have ready some onions, peeled, washed, and sliced. After you have turned the steaks, cover them with the sliced onions, and then finish the frying, till all is thoroughly done, meat and onions, slightly sprinkling them with salt. The onions had best be boiled in a small sauce-pan by themselves, before they are sliced and fried.

Put the whole on one dish, the onions covering the meat.

Mutton chops, or veal cutlets, or pork steaks, may be fried in this manner with onions, adding to them some minced sweet marjoram, or if pork, some sage.