When broiling, be sure to bave a clear red bed of coals. Grease the wires of your broiler and place your steak on it. Hold eacb side over the extreme beat for a minute at a time, continue tbis for four or five minutes. Then hold the broiler fartber away f rom the coals and keep turning the steak every minute or two until steak is cooked. Remove to a platter, sear 8on with salt and pepper. Sprinkle generously with pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak od e inch and a half thick will cook underdone, or rare, in seven or eight min- utes. Should you bave a steak two and a half or three inches tbìck, it is a good pian to begin cooking it in front of the coals. The centre cooks, then it can be finished over the coals. Broiled Fillet of Beef Cut three and one-half pounds of the tenderloin of beef in slices about three-quarters of an inch thick. Season with salt and pepper. Broil for five or six minutes and serve with a garnish of hot Béarnaise sauce. Larded Steak Take a piece of sirloin beef weighing four or five pounds. Cut out the bones, trim it, and lard it on one side with fine strips of larding pork. Season with salt and pepper. Cover 148 144 MB8. 8EELY'8 COOK BOOK the bottom of a baking dish with a piece of pork skin, add one thinly sliced carrot, one sprìg of thyme, one bay leaf, and one sliced onion. Place the beef on top, and bake m the oven for half an hour. Place on a dish and keep warm. Add one-half pint of consommé to the drìppings. Boil two or three minut^s. Skim off the grease and strain into a separate dish. Serve very hot. Stuffed Beefsteak Select a good-sized rump steak, about half an inch thick. Make some bread forcemeat and spread it over the steak, and roU ali together and tie securely. Place it on a tin sheet set a little up from the bottom of a kettle. Pour in enough water to nearly cover it. Place the kettle where the meat will stew slowly for two or three hours. Serve with any sauce you may wish, and carve crosswise through the stuffing and meat. Beefsteak with Fried Onions Put a kettle of fat on the range where it will beat. PeeI and thinly slice two Spanish onions. Place them in a frying basket. Broil the steak as previously directed. When the meat is cooked, move the kettle forward, and when the fat is very hot, plunge the basket of onions into it. Cook until crisp and a nice brown. Drain and arrange them round the steak, or in a separate dish, if wished. Boast Beef A g^at deal depends upon the weight and qnality of a piece of beef in determining how long it should be cooked. One commonly allows nine minutes to the pound for a rib or loin roast if it is to be rare, and twelve minutes to the pound if you wish it an even red ali the way through. A roast cut from the round or rump will take forty minutes longer than the first- named cuts. Rub the top and sides of the beef with salt and pepper, put a few small pieces of butter over the top, and place ME ATS 145 it in a dripping pan. Pour about two tablespoonfuls of hot water in the pan, and put in hot oven with a steady heat. Baste f requentlj while the beef is cooking. If the top bum, ✪ Roast Beef

AI-modernized reading of the original text

When broiling, be sure to have a clear red bed of coals. Grease the wires of your broiler and place your steak on it. Hold each side over the extreme beat for a minute at a time, continue this for four or five minutes. Then hold the broiler farther away from the coals and keep turning the steak every minute or two until steak is cooked. Remove to a platter, season with salt and pepper. Sprinkle generously with pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak one inch and a half thick will cook underdone, or rare, in seven or eight minutes. Should you have a steak two and a half or three inches thick, it is a good plan to begin cooking it in front of the coals. The centre cooks, then it can be finished over the coals. Broiled Fillet of Beef Cut three and one-half pounds of the tenderloin of beef in slices about three-quarters of an inch thick. Season with salt and pepper. Broil for five or six minutes and serve with a garnish of hot Béarnaise sauce. Larded Steak Take a piece of sirloin beef weighing four or five pounds. Cut out the bones, trim it, and lard it on one side with fine strips of larding pork. Season with salt and pepper. Cover the bottom of a baking dish with a piece of pork skin, add one thinly sliced carrot, one sprig of thyme, one bay leaf, and one sliced onion. Place the beef on top, and bake in the oven for half an hour. Place on a dish and keep warm. Add one-half pint of consommé to the drippings. Boil two or three minutes. Skim off the grease and strain into a separate dish. Serve very hot. Stuffed Beefsteak Select a good-sized rump steak, about half an inch thick. Make some bread forcemeat and spread it over the steak, and roll all together and tie securely. Place it on a tin sheet set a little up from the bottom of a kettle. Pour in enough water to nearly cover it. Place the kettle where the meat will stew slowly for two or three hours. Serve with any sauce you may wish, and carve crosswise through the stuffing and meat. Beefsteak with Fried Onions Put a kettle of fat on the range where it will heat. Peel and thinly slice two Spanish onions. Place them in a frying basket. Broil the steak as previously directed. When the meat is cooked, move the kettle forward, and when the fat is very hot, plunge the basket of onions into it. Cook until crisp and a nice brown. Drain and arrange them round the steak, or in a separate dish, if wished. Boast Beef A great deal depends upon the weight and quality of a piece of beef in determining how long it should be cooked. One commonly allows nine minutes to the pound for a rib or loin roast if it is to be rare, and twelve minutes to the pound if you wish it an even red all the way through. A roast cut from the round or rump will take forty minutes longer than the firstnamed cuts. Rub the top and sides of the beef with salt and pepper, put a few small pieces of butter over the top, and place it in a dripping pan. Pour about two tablespoonfuls of hot water in the pan, and put in hot oven with a steady heat. Baste frequently while the beef is cooking. If the top bum,

Records on this page

Roast BeefStuffed BeefsteakBeefsteak with Fried Onions

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..