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Wakefield Steak


Thick steak, scored on each side, soaked in vinegar, sugar, seasoning and herbs. Dredged in flour and fried.

The 'Leeds Mercury' - Tuesday 11 June 1867 - has; "This soaking in vinegar is exactly what is done in Yorkshire, vhere the Wakefield steak is 'a dinner for a king.' "

Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

119. Wakefield Steak.- Cut a steak one inch thick, score it on each side, crossways. Put into a tart dish two teaspoonfuls of salt, one of pepper, one of sugar, a teaspoonful of chopped tarragon, a tablespoonful of Soyer's relish, two tablespoonfuls of vinegar; put the steak in it for six hours; turn it now and then. This seasoning is called marinade. Previous to broiling, dredge it lightly with some flour, while doing, and serve with butter in very small pieces under the steak. At Wakefield they sometimes use the Warncliffe [?] sauce.

Some raw potatoes cut into very thin slices, and nicely fried, served round it, renders it a dish fit for the greatest epicure. This dish proves that the inhabitants of Wakefield have not lost the culinary reputation they formerly possessed, and which they first acquired some four hundred years since, when the French queen and her suite came to reside there, and allowed them to quarter the fleur-de-lis in the arms of the town. Beef skirt and other pieces may be all done in the same way, allowing time to cook according to the quality and hardness of the pieces you dress.

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