No. 812 — Beefsteak from Second-Grade Fillet
English historical translation of Molokhovets recipe No. 812 from the 1901 Russian cookbook, retaining original methods and measures.
Cut portions from the thin edge as for prime fillet, beat them with a wooden pestle and fry as described above.
Heat ½ teaspoon of butter per portion in a pan. Salt the steaks at ½ teaspoon per Russian pound and add them when the butter is hot. Brown one side thoroughly, turn and brown the other.
The author then advises piercing the steaks repeatedly with two forks to make them tender. Pour any juices released into the pan over the steaks after adding another spoonful of butter and bringing the sauce to the boil.
These steaks are usually served for breakfast in the same frying pan, garnished with poached eggs, fried potatoes and scraped horseradish. The author recommends a kerosene stove for frying.
To provide
3 Russian pounds of fillet ⅛ Russian pound of butter | 1½ teaspoons of salt Potatoes and horseradish |