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Swiss Steak

Another very appetizing dish that can be made from the cheaper steaks is Swiss steak. To be most satisfactory, the steak used for this purpose should be about an inch thick.


Pound as much dry flour as possible into both sides of the steak by means of a wooden potato masher. Then brown it on both sides in a hot frying pan with some of the beef fat. When it is thoroughly browned, pour a cup of hot water over it, cover the pan tight, and remove to the back of the stove. Have just enough water on the steak and apply just enough heat to keep it simmering very slowly for about 1/2 hour. As the meat cooks, the water will form a gravy by becoming thickened with the flour that has been pounded into the steak. Serve the steak with this gravy.


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Woman's Institute Library of Cookery, Volume 3.

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