Mutton Steaks

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

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

steaks ↝ Beef, tenderloin steak, raw [Beef Products]
fresh suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
a spoonful of water ↝ Water, tap [Tap water]
a spoonful of catchup
scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (5)

Cut your steaks about half an inch thick, and if it be the loin, take off the skin with a part of the fat.
When your gridiron is hot, rub it with fresh suet, lay on your steaks, and keep turning them as quick as possible.
If you do not take great care the fat that drops from them into the fire will smoke and spoil them; but this may be in a great measure prevented, by placing your gridiron on a slant.
When enough put them into a hot dish, rub them well with butter, slice a shallot very thin into a spoonful of water, and pour it on them, with a spoonful of catchup.
Serve them up hot, with scraped horse-radish and pickles.

Original Text

Mutton Steaks.
CUT your steaks about half an inch thick, and if it be the loin, take off the skin with a part of the fat. When your gridiron is hot, rub it with fresh suet, lay on your steaks, and keep turning them as quick as possible: if you do not take great care the fat that drops from them into the fire will smoke and spoil them; but this may be in a great measure prevented, by placing your gridiron on a slant. When enough put them into a hot dish, rub them well with butter, slice a shallot very thin into a spoonful of water, and pour it on them, with a spoonful of catchup. Serve them up hot, with scraped horse-radish and pickles.

Notes

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