Porterhouse Steak. (Entrecôte.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a slice about one and a half inches thick from the top of a well hung sirloin of beef ↝ Beef, top sirloin steak, raw [Beef Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
horseradish sauce round it; made as below. ↝ Sauce, horseradish [Soups, Sauces, and Gravies]

Instructions (5)

Cut a slice about one and a half inches thick from the top of a well hung sirloin of beef
season it with pepper, salt, and salad oil
broil for fifteen minutes
dish up on a hot dish
serve very hot with horseradish sauce round it; made as below.

Original Text

Porterhouse Steak.
(Entrecôte.)
Cut a slice about one and a half inches thick from the top of
a well hung sirloin of beef, season it with pepper, salt, and
salad oil, and broil for fifteen minutes, dish up on a hot dish
and serve very hot with horseradish sauce round it; made
as below.

Notes

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