In making this very favourite dish it is well to remember that the best
results are gained by combining frying and stewing, that is, frying
first and stewing for a short time afterwards. Only so do you get the
mellow flavour and the full savour which frying should give. Thus,
cut the steak into small squares and flour well, then fry in a little,
not much, hot fat, on both sides, rather quickly, so as to brown well.
Then lay the pieces of steak as they are done at the bottom of the
stewpan. While these are being fried a quantity of onions can be peeled
and sliced up, and with a little more fat added they are put into the
frying-pan after the meat is finished. Toss them frequently to brown
lightly all over, and to make them thoroughly tender cover for five or
ten minutes with a plate large enough to fit the frying-pan, and so let
them steam through. Then add to the steak, rinse out the pan with warm
water, add pepper and salt to it, and pour over the onions, cover the
stewpan down closely and set in a corner of the fireplace to simmer
for an hour or so. Then the dish will be found both appetizing and
digestible.
Calf’s Liver, Pig’s Fry, etc.
In frying liver follow the same method as just described for steak,
only cut the liver or the pig’s fry into slices, not too thick, and
flour very thoroughly, frying till just lightly browned. Fry some bacon
afterwards which has been cut into strips, and add to the liver; then
fry the onions as before, season them and add with a little stock to
rinse out the pan, and cover the stewpan and cook for an hour or more
in the corner of oven or fireplace.
When frying Mutton Chops coat them with flour first, as this keeps the
outside from getting dry. Make a nice gravy to go with fried chops by
adding a very little flour to take up the fat in the frying-pan, some
spoonfuls of sharp sauce, salt and pepper and a little stock or water,
boiling this and serving it with them. It takes but a minute or two to
make gravy, and it makes a great deal of difference to the dish and its
value.
After frying anything like bacon or ham it is an improvement just
before it is quite finished to cover it over in the pan with a plate
and let it steam through for five minutes, thus making it very tender.