"Christophe Bachmann" > wrote in message
...
> In ,
> Richard Wright wrote :
>
>> On Thu, 28 Apr 2005 16:41:02 GMT, "R. Fizek" >
>> wrote:
>>
>>> Hi,
>>>
>>> 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.
>>>
>>> Thanks.
>>
>> An Oxford English Dictionary citation is "1947 L. P. De Gouy Gold
>> Cookery Bk. vi. 345 Swiss Steak. The original name of this recipe was
>> 'Schmor Braten.' It is three centuries old."
>>
>> This suggests that 'Swiss Steak' is an English name for a German
>> language Swiss recipe.
>>
>> Another citation from OED is "1973 Black Panther 12 May 10/1 Safeway
>> was charged with mislabeling swiss steaks as round steak for an extra
>> profit of ten cents per pound."

>>
>> Anyway - what is the recipe you use? And does the phrase apply to the
>> cut of meat or to a recipe - or to both?

To my tender sensibilities, the only cut appropriate for "Swiss Steak" is of
the round/butt/lean hindquarter, also the traditional source for "Chicken
Fried Steak" or "Country Fried Steak"


>
> AFAIK 'schmoren' is a mode of cooking which corresponds to the french
> 'braiser' and to the english 'stew' or 'braise' and the 'schmorbraten' is
> a cut of meat from the shoulder of beef that is particularly destined to
> be braised and a generic name of any braised meat recipe more than one
> specific recipe.
>

Sounds right to me, especailly since the damnable Switzers only kill adult
cattle at a ripe old age after squeezing the last drop of milk or the last
bit of work from them, and braising is the only hope....(Actually, Swiss
Steak" is best when the cut is from a steer or cow (or even bull) with
several years on the clock).

TMO