Posted by: hearttohearthcookery | November 19, 2019

Cut Your Steaks

Beef steaks cut from rump one half inch thick.

For Elizabeth Raffald’s 18th century receipt (recipe), A very good way to fry Beefsteaks, cut your steaks as for broiling. Cut your steaks off a rump of beef about half an inch thick.

Visit my website at:   www.hearttohearthcookery.com


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