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Palace Steak

Source of Recipe

Old cookbook


Recipe Introduction

This recipe was written back when you could buy a sliced knuckle or marrow bone with meat actually on it. Wash a small joint of beef with a cloth dipped in water, then dry and fry it brown on both sides in 2 tablespoons of fat in a deep pan. When it is nicely browned pour in 2 pints of boiling water and place on a slow fire. Add eight black peppercorns, four white peppercorns, half a tablespoon of treacle, [golden syrup], one tablespoon of vinegar, one dessertspoon anchovie paste, one small onion and one bay leaf. When the meat is cooked, strain the gravy remaining in the pan and thicken with a little flour.If not brown enough add some browning [or bouillon] and serve with the meat.