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Staffordshire Beef Steaks


Thin beef steaks, floured, fried and then stewed in water with walnut ketchup (Rundell 1807, Eaton 1822, White 1932)

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

STAFFORDSHIRE BEEF STEAKS. Beat them a little with a rollingpin, then flour and season, and fry them of a fine light brown, with sliced onions. Lay the steaks into a stewpan, and pour over them as much boiling water as will serve for sauce. Stew them very gently for half an hour, and add a spoonful of ketchup or walnut liquor, before they are served up.

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