The official handbook for the National Training School for Cookery

N.B. — For serving, the tongue should be skinned as above, and served separately with the brain sauce (see above from Note 21 to Note 27). 11. We proceed with the broth the same as above, from Note 32. Lessons on Cooking Meat. — Grilled Steak. 141 A GRILLED STEAK. Average cost of — " Grilled Steak!' a. \ lb rump steak.- 8 Lemon, salt, "-and parsley 1 Butter and salad oil 1 rq Time required, about ten minutes. Now we will show you how to Grill a Steak (either beef or rump steak will do, but the latter is more tender). 1. We take a small bunch of parsley, wash it, dry it well) in a cloth, and put it on a board. 2. We must chop the parsley up very fine with a knife. 3. We take a quarter of an ounce of butter and mix \\ well with the chopped parsley. 4. We sprinkle over it pepper and salt (according to, taste), and six drops of lemon juice. 5. We make it all up into a small pat. 6. We take half a pound of rump steak, half an inch ini thickness. 7. We pour about a tablespoonful of salad oil on to a plate. 8. We dip both sides of the steak into the oil. 9. We take a gridiron and warm it well by the fire. 10. We place the oiled steak on the gridiron, and hang it on the bars of the stove close to the fire to cook quickly. N.B. — If the meat is at all frozen it must be warmed gradually through, before putting it quite near the fire, or it will be tough. 11. We must turn the gridiron with the steak occasionally; it will take from ten to twelve minutes, according to the brightness and heat of the fire. 12. When the steak is sufficiently cooked, we must place it on a hot dish; and we should be careful not to stick *42 National Training School for Cookery. the fork into the meat (or the gravy will run out, but into the fat). 13. We take the pat of green butter and put it on the steak, spreading it all over with a knife. It is now ready for serving. Lessons on Cooking Meat. — Stewed Steak. 143 STEWED STEAK. Average cost for " Stewing a Steak. 1 lb. of rump steak 1 carrot 1 turnip 2 onions , \ oz. of butter , \ oz. of flour , Pepper and salt , 1 tablespoonful of mushroom ketchup s. d. 1 4 o oh O oh O I O O-T } 1 7k Now we will show you how to Stezv a Steak (either beef or rump steak will do, the latter is more tender). 1. We take one pound of rump steak, one and a half inch in thickness, and put it on a board. 2. We cut off all the skin, and fat from the steak. 3. We take one carrot, one turnip, and wash them weli in cold water. 4. We take a sharp knife, scrape the carrot clean, and cut it up to the shape of dice. 5. We take the turnip, peel it, and cut it up to the shape of dice. 6. We take two small onions, peel them, and cut them in quarters. 7. We put half an ounce of butter in a stewpan, put it on the fire, and when the butter is melted, we put the steak in it to fry brown on both sides. 8. We put the onion, the carrot, and turnip, into the stewpan with the steak. 9. We take a basin and put in it half an ounce of flour, half a teaspoonful of salt, half a saltspoonful of pepper, and mix them together with a wooden spoon. 10. Wc stir in gradually half a pint of water. 144 National Training School for Cookery.