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Pickled Beefsteak

The following recipe was transcribed ver batim from 

The Gainesville Reporter

Gainesville, Alabama

March 17, 1881

Lay a steak in a pudding dish with slices of onion, a few cloves, whole pepper, salt, a bay leaf, a sprig of thyme, one of marjoram and some parsley; add oil and tarragon vinegar in equal parts, just to come up to the steak, and let it steep in this for about twelve hours, turning it occasionally; then either broil or fry it in butter and srve with mashed potatoes. It may also be fried in butter and then stewed with a little common stock and served with piquant sauce.

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