BEEF STEAKS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Steaks
For broiling
Seasoning
For finishing
Instructions (10)
  1. Cut your steaks off a rump of beef about half an inch thick.
  2. Let your fire be clear.
  3. Rub your gridiron well with beef suet.
  4. When it is hot lay them on, let them broil until they begin to brown.
  5. Turn them, and, when the other side is brown, lay them on a hot dish, with a slice of butter between every steak.
  6. Sprinkle a little pepper and salt over them.
  7. Let them stand two or three minutes.
  8. Then slice a shallot, as thin as possible, into a spoonful of water.
  9. Lay on your steaks again, keep turning them till they are enough.
  10. Put them on your dish, pour the shallot and water amongst them, and send them to the table.
Original Text
To broil BEEF STEAKS. CUT your steaks off a rump of beef about half an inch thick, let your fire be clear, rub your gridiron well with beef suet, when it is hot lay them on, let them broil until they begin to brown, turn them, and, when the other side is brown, lay them on a hot dish, with a slice of butter between every steak, sprinkle a little pep- per and salt over them, let them stand two or three minutes, then slice a shallot, as thin as pos- sible, into a spoonful of water, lay on your steaks again, keep turning them till they are enough, put them on your dish, pour the shallot and water amongst them, and send them to the table.
Notes
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