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Beef Steaks a la Parisenne

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

May, 1867

Cut thin steaks from the finest and tenderest parts of the rump, sprinkle pounded salt, a little Cayenne and white pepper combined, over them, and lay them in a pan with an ounce of fresh butter, cut in pieces; then work half a teaspoonful of flour with three ounces of fresh butter, as much parsley, minced exceedingly fine, as would lie on a shilling, roll it, and cut it in large dice, lay it in a dish, and squeeze half of a lemon over the butter, and when the steaks are done, lay them upon the butter; have ready a quantity of raw, peeled potatoes, cut in thin slices, and washed in milk and water, fry them in the butter and gravy left by the steak, and lay them round the dish; they will be done when they are a rich brown.

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