Beef Steaks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

steaks be cut off a rump of beef about half an inch thick ↝ Beef, tenderloin steak, raw [Beef Products]
beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
a spoonful of water ↝ Water, tap [Tap water]
horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (10)

Let your steaks be cut off a rump of beef about half an inch thick.
Take care to have your fire clear, and rub your gridiron well with beef suet.
When it is hot lay on your steaks; let them broil till the side next the fire is brown.
Then turn them, and when the other side is brown, lay them on a hot dish, with a slice of butter between each steak.
Sprinkle a little pepper and salt over them, and let them stand two or three minutes.
In the mean time slice a shallot as thin as possible into a spoonful of water.
Lay on your steaks again, and keep turning them till they are enough.
Then put them on your dish, pour the shallot and water over them, and send them to table.
Add for sauce horse-radish and pickles.
Garnish with scraped horse-radish.

Original Text

Beef Steaks.
LET your steaks be cut off a rump of beef about half an inch thick; take care to have your fire clear, and rub your gridiron well with beef suet. When it is hot lay on your steaks; let them broil till the side next the fire is brown; then turn them, and when the other side is brown, lay them on a hot dish, with a slice of butter between each steak; sprinkle a little pepper and salt over them, and let them stand two or three mi-nutes; in the mean time slice a shallot as thin as possible into a spoonful of water; lay on your steaks again, and keep turning them till they are enough; then put them on your dish, pour the shallot and water over them, and send them to table. Add for sauce horse-radish and pickles. Garnish with scraped horse-radish.

Notes

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