Civil War Cookbook, historian
William C. Davis compiled a record of the conflict’s cuisine,
menus of the camp commissaries and how selected dishes were prepared.
Beef steaks were cooked over an open fire according to the following
2 Tbsps butter or oil
steaks (best quality available)
steaks with a mallet.
Peel the onions and cut into thick circles.
|Heat thebutter or oil
in a large frying pan, when hot place the steaks in the center of the
pan and surround with onion slices.
Sprinkle the steaks and onions with the pepper and herbs and fry
quickly over a high heat to required doneness, turning halfway through.
When the steaks are almost ready, sprinkle over some grated
Serve the steaks straight from the pan.
The Civil War
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