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Beefsteak Stuffed

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and pork are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beefsteak Stuffed

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. Pound the steak well and season with salt and pepper.

  2. Spread a nice dressing on the steak, roll it up, and tie it closely with twine.

  3. Place the rolled steak in a kettle with boiling water and boil slowly for 1 hour.

  4. Remove the steak and place it in a dripping pan.

  5. Add the boiling water used for boiling, baste frequently until browned.

  6. Alternatively, place the steak directly in the dripping pan, skewer salt pork on top, add a little water, and baste frequently.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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