Beefsteaks, Plain

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. When you happen to have a clear fire, the steaks may be cooked on a gridiron over the fire.
  2. The steaks must be turned on the gridiron every two or three minutes.
  3. This precaution assists very much in rendering the meat more palatable and tender, as it is by this frequent turning over of the meat while broiling, that the juices are not allowed to run off in waste, but are re-absorbed by the meat.
  4. When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt.
  5. A little chopped shalot sprinkled over steaks, imparts an extra relish.
Original Text
No. 78. Beefsteaks, Plain. When you happen to have a clear fire, the steaks may be cooked on a gridiron over the fire; the steaks must be turned on the gridiron every two or three minutes. This precaution assists very much in rendering the meat more palatable and tender, as it is[43] by this frequent turning over of the meat while broiling, that the juices are not allowed to run off in waste, but are re-absorbed by the meat. When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt. A little chopped shalot sprinkled over steaks, imparts an extra relish.
Notes
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