For Elizabeth Raffald’s 18th century receipt (recipe), A very good way to fry Beefsteaks, cut your steaks as for broiling. Cut your steaks off a rump of beef about half an inch thick.
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Posted by: hearttohearthcookery | November 19, 2019
Cut Your Steaks
Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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