A beefsteak is the most suitable of all kinds of meat for
broiling, and is universally relished. There are several parts
of beef used for steaks, but in every case it should not be
too newly killed. The best steak is that cut from the rump
(called in Scotland the henk-bone), because it is the most
juicy and well flavoured. Steaks should be cut in slices of
from three-quarters of an inch to an inch in thickness, and
then into pieces of a convenient size for turning. Some
persons dust the steaks with pepper before putting them to
the fire, by which means the flavour of the pepper is infused
through the mass. When placed on the gridiron, turn them
very frequently. It is impossible to state any exact length of
time to be employed in cooking a steak, for much depends on
the tenderness and thickness of the meat, and on the strength
of the fire. The taste of the individual who is to eat the
steak must also regulate the length of time; some prefer
steaks in a half-raw state, others like them well done.
When they are cooked, place the steaks on a hot dish, with
a little good fresh butter and fine salt on each.
Beefsteaks should be carried to table immediately on being
dressed, and eaten forthwith, in order to be in perfection.
If they stand, they lose a portion of their flavour and juice.
When sauce is required, either mushroom or oyster sauce may
be used.
TO BROIL MUTTON CHOPS.
2 mutton chops. | Salt✪ To Broil Mutton Chops.
Mutton chops should be cut from the middle of the loin,
and about the same thickness as steaks. They are broiled
in the same manner as steaks, and require equal attention.
No butter is to be used in dishing, as the chops are suffi-
ciently fat in themselves. Sprinkle a little salt over them,
and carry to the table immediately. Mushroom sauce may
be used.
BROILED FOWLS AND PIGEONS — FRYING.
27
TO BROIL FOWLS AND PIGEONS.
1 fowl or pigeon. | Salt.
1 oz. butter. I Pepper✪ To Broil Fowls and Pigeons.
Clean and prepare the fowl or pigeon as for roasting ; then
split it down the back, laying it quite flat. Dust with
pepper. Fowls and pigeons should he broiled more slowly
than steaks or chops, being thicker, and requiring to he more
thoroughly cooked. Rub occasionally with a little butter, to
prevent the skin from cracking. In no case should the skin
be taken oil' before broiling. On dishing, sprinkle with salt.
FRYING.
There are two distinct methods of frying — wet-frying and
dry-frying. The former, which may be described as boiling
in fat, should he employed for anything which can he cooked
in three or four minutes, such as rissoles, filleted fish, fritters,
&c., but, if a longer time is required, as for cutlets, &c., dry-
frying must be resorted to.
Page 13 · 3 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A beefsteak is the most suitable of all kinds of meat for broiling, and is universally relished. There are several parts of beef used for steaks, but in every case it should not be too newly killed. The best steak is that cut from the rump (called in Scotland the henk-bone), because it is the most juicy and well flavoured. Steaks should be cut in slices of from three-quarters of an inch to an inch in thickness, and then into pieces of a convenient size for turning. Some persons dust the steaks with pepper before putting them to the fire, by which means the flavour of the pepper is infused through the mass. When placed on the gridiron, turn them very frequently. It is impossible to state any exact length of time to be employed in cooking a steak, for much depends on the tenderness and thickness of the meat, and on the strength of the fire. The taste of the individual who is to eat the steak must also regulate the length of time; some prefer steaks in a half-raw state, others like them well done. When they are cooked, place the steaks on a hot dish, with a little good fresh butter and fine salt on each.
Beefsteaks should be carried to table immediately on being dressed, and eaten forthwith, in order to be in perfection. If they stand, they lose a portion of their flavour and juice. When sauce is required, either mushroom or oyster sauce may be used.
TO BROIL MUTTON CHOPS.
2 mutton chops. | Salt.
Mutton chops should be cut from the middle of the loin, and about the same thickness as steaks. They are broiled in the same manner as steaks, and require equal attention. No butter is to be used in dishing, as the chops are sufficiently fat in themselves. Sprinkle a little salt over them, and carry to the table immediately. Mushroom sauce may be used.
BROILED FOWLS AND PIGEONS — FRYING.
TO BROIL FOWLS AND PIGEONS.
1 fowl or pigeon. | Salt.
1 oz. butter. I Pepper.
Clean and prepare the fowl or pigeon as for roasting ; then split it down the back, laying it quite flat. Dust with pepper. Fowls and pigeons should he broiled more slowly than steaks or chops, being thicker, and requiring to he more thoroughly cooked. Rub occasionally with a little butter, to prevent the skin from cracking. In no case should the skin be taken oil' before broiling. On dishing, sprinkle with salt.
FRYING.
There are two distinct methods of frying — wet-frying and dry-frying. The former, which may be described as boiling in fat, should he employed for anything which can he cooked in three or four minutes, such as rissoles, filleted fish, fritters, &c., but, if a longer time is required, as for cutlets, &c., dryfrying must be resorted to.
Records on this page
To Broil Mutton ChopsBroil Mutton ChopsTo Broil Fowls and Pigeons