After the steaks have been cut about half an inch thick for the receipt (recipe), A very good way to fry Beefsteaks, put them into a stewpan with a good lump of butter.
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Posted by: hearttohearthcookery | November 22, 2019
A Good Lump of Butter-At the Hearth
Posted in Beef, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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