Volume 2

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    32/522 (page 536)
    Stewed Steak and Oysters. 1 y2 lb. of steak. \y2 dozen oysters. 2 oz. of butter. y2 a wineglass of port wine. 1 onion. Average cost, 35. 6d. 1 teaspoonful of flour. y2 pint of water. Pepper. Salt. Melt two ounces of butter in a stewpan. Slice the onion, put it in with the butter, and fry until it is a golden brown. STEWED STEAK AND OYSTERS. Then lay in the steak, cut into thick pieces. Fry for about fifteen minutes, then add half-a-pint of water. Season with pepper and salt to taste. Add the liquor from the oysters, cover the pan closely, and let it simmer gently for an hour. Then mix the flour quite smooth with the port wine, and thicken the gravy with this. Draw the pan from the fire, add the oysters and stir until they are plump.