"Opinicus" > writes:

>"R. Fizek" > wrote in message
>news:ym8ce.9194$WX.7524@trndny01...
>
>
>> Was making a favorite this weekend "Swiss Steak" and was
>> wondering about the origin of the name for this dish? Is
>> it really
>> Swiss? Anyone have any info.
>
>
>According to
>http://www.foodreference.com/html/newsletterstk_34.html
>
><quote>
>The term 'Swiss Steak', referring to a cut of beef that has
>been pounded thin and floured before being cooked, may have
>come from 'swissing', a British term for cloth run through
>rollers to smooth the cloth.

The OED quotes L. P. de Gouy's "Gold Cookery Book" (about which
I know nothing else), p. 345: "Swiss Steak. The original name of
this recipe was `Schmor Braten'... It is three centuries old."

Lee Rudolph