Mutton Steaks

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
for covering
Instructions (8)
  1. Cut from a loin or neck that has hung. If the latter, the bones should not be long.
  2. Broil on a clear fire.
  3. Season when half done.
  4. Frequently turn.
  5. Take into a very hot dish.
  6. Rub a bit of butter on each.
  7. Serve hot and hot the moment they are done.
  8. They may be covered with forcemeat.
Original Text
Mutton Steaks Should be cut from a loin or neck that has hung. If the latter, the bones should not be long. They should be broiled on a clear fire, and seasoned when half done, and frequently turned; when, taking into a very hot dish, rub a bit of butter on each, and serve hot and hot the moment they are done. They may be covered with forcemeat.
Notes
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