Broiled Beef-Steaks or Rump-Steaks

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
0.5 – 0.75 lb per person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
for cooking
for serving
for garnish
Instructions (11)
  1. See that the fire is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron.
  2. Sprinkle a little salt over the fire, put on the gridiron for a few minutes, to get thoroughly hot through.
  3. Rub the gridiron with a piece of fresh suet, to prevent the meat from sticking.
  4. Lay on the steaks, which should be cut of an equal thickness, about 3/4 of an inch, or rather thinner, and level them by beating them as little as possible with a rolling-pin.
  5. Turn them frequently with steak-tongs (if these are not at hand, stick a fork in the edge of the fat, that no gravy escapes).
  6. In from 8 to 10 minutes they will be done.
  7. Have ready a very hot dish, into which put the ketchup, and, when liked, a little minced shalot.
  8. Dish up the steaks, rub them over with butter, and season with pepper and salt.
  9. The exact time for broiling steaks must be determined by taste, whether they are liked underdone or well done; more than from 8 to 10 minutes for a steak 3/4 inch in thickness, we think, would spoil and dry up the juices of the meat.
  10. Great expedition is necessary in sending broiled steaks to table; and, to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their excellence entirely depends on their being served very hot.
  11. Garnish with scraped horseradish, or slices of cucumber.
Original Text
BROILED BEEF-STEAKS or RUMP-STEAKS. 611. INGREDIENTS.—Steaks, a piece of butter the size of a walnut, salt to taste, 1 tablespoonful of good mushroom ketchup or Harvey's sauce. Mode.—As the success of a good broil so much depends on the state of the fire, see that it is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron. Sprinkle a little salt over the fire, put on the gridiron for a few minutes, to get thoroughly hot through; rub it with a piece of fresh, suet, to prevent the meat from sticking, and lay on the steaks, which should be cut of an equal thickness, about 3/4 of an inch, or rather thinner, and level them by beating them as little as possible with a rolling-pin. Turn them frequently with steak-tongs (if these are not at hand, stick a fork in the edge of the fat, that no gravy escapes), and in from 8 to 10 minutes they will be done. Have ready a very hot dish, into which put the ketchup, and, when liked, a little minced shalot; dish up the steaks, rub them over with butter, and season with pepper and salt. The exact time for broiling steaks must be determined by taste, whether they are liked underdone or well done; more than from 8 to 10 minutes for a steak 3/4 inch in thickness, we think, would spoil and dry up the juices of the meat. Great expedition is necessary in sending broiled steaks to table; and, to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their excellence entirely depends on their being served very hot. Garnish with scraped horseradish, or slices of cucumber. Oyster, tomato, onion, and many other sauces, are frequent accompaniments to rump-steak, but true lovers of this English dish generally reject all additions but pepper and salt. Time.—8 to 10 minutes. Average cost, 1s. per lb. Sufficient.—Allow 1/2 lb. to each person; if the party consist entirely of gentlemen, 3/4 lb. will not be too much. Seasonable all the year, but not good in the height of summer, as the meat cannot hang long enough to be tender. DIFFERENT SEASONS FOR BEEF.—We have already stated (see No. 593) that the Scots breed of oxen, like the South-down in mutton, stands first in excellence. It should be borne in mind, however, that each county has its particular season, and that the London and other large markets are always supplied by those counties whose meat, from local circumstances, is in the best condition at the time. Thus, the season in Norfolk, from which the Scots come (these being the principal oxen bred by the Norfolk and Suffolk graziers), commences about Christmas and terminates about June, when this breed begins to fall off, their place being taken by grass-fed oxen. A large quantity of most excellent meat is sent to the "dead markets" from Scotland, and some of the best London butchers are supplied from this source.
Notes
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