The cuts for broiling are porterhouse, sirloin, ten-
derloin, and rump or round. First, plan to have good
hot coals; heat the gridiron made of wire; rub it with
suet.✪ Broiled Beef Steak Have your steak thick, from three-fourths to an
inch thick; you can not make a juicy steak out of a
thin one. Pound it with a large hammer to make it
tender, put no salt on it; lay it on the gridiron and
cover with a tight fitting sheet iron cover (that is,
fits the opening of the hearth), warm the platter,
take it up every three minutes (being careful not to
lose its juices on the coals, but in the platter (by run-
ning two knives under); double it on the warm platter,
press a few times with your knife, turn it every time
you take it up, and so on for three or four times; it
will cook in ten or twelve minutes. It must be rare
inside. Lay it on platter, salt, butter and pepper
both sides, just enough to give it a flavor. Set it in
the oven for half a minute, and serve. Some prefer not
to pound it, but there are but few steaks that are ten-
der without it. It must be eaten immediately to be
at its best. The family had better wait a few minutes
for the steak, than to have the steak wait for them.
If you burn coal use a folding gridiron.
The Queen Cook Book 5rf
To Fry a Round or Tough Steak.
Heat the spider hot, pound the steak well, . oalt both
lay it in spider, cover tight, turn every half min-
ute (watch it closely that it does not burn), but cook
fast; it will cook rare in five or seven minutes; butter
it both sides - and^pe ^^^;- take it up, put in water
enough to make a gravy and pour over it. Always see
that your gravies ar« nicely seasoned.
Beef Croquettes.
Take one pound of cold beef left from roast or
steak, cut off all gristle or skin, hash it fine enough to
adhere. Add the same quantity of fine rolled cracker,
or grated bread crumbs; gravy or milk to moisten,
two eggs, season to taste with butter, salt and pepper✪ To Fry a Round or Tough Steak;
lemon and onion if you like. Let stand till it swells,
then make up in oblong flat rolls; brown in spider with
half butter and half suet, as you would brown potato
balls. Do not dry them up, as then they are cooked
too much.
A Flank of Beef.
The flank of beef is a part generally unknown to
housekeepers, but if properly cooked and seasoned it
makes an exceedingly good dish. The flank is the part
between the ribs and the hip. Have about four
pounds of the flank cut in a strip twice as long as it is
wide, wipe with a wet cloth, trim off the gristle, sea-
son with salt and pepper, spread it with a layer of tur-
key dressing as thick as it will roll, roll it compactly
and tie it tightly in shape with cord; brown it in a
saucepan with sufficient hot drippings of suet and but-
ter to keep it from sticking. When it is brown all
over cover it with boiling water✪ A Flank of Beef. Add salt and pepper
54 The Qmeen Cook Book
a little as the water will boil down; keep covered all
the time from first to last, boiling slowly for about
three hours till tender, or Just gravy enough for the
meat; thicken and serve. Boiled rice is nice served
with it, or boiled onions. Serve with tomato pickle or
chow chow.
Stuffed Roast Beef.
For a change have a piece of the ribs boned by the
butcher. Prepare a nice turkey dressing. Unroll the
beef; spread the dressing as thick as it will admit; roll
it up, tie it firmly and roast as other roast beef. A
joint of beef boned can be prepared the same way.
This requires more gra>'y than a usual roas✪ Stuffed Roast Beeft. Slice it
around, not lengthwise. This can be boiled if you like.
Scalloped Meat. ✪ Scalloped Meat
Page 19 · 6 recipe records on this page
Presented as published in 1895. 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
The cuts for broiling are porterhouse, sirloin, tenderloin, and rump or round. First, plan to have good hot coals; heat the gridiron made of wire; rub it with suet. Have your steak thick, from three-fourths to an inch thick; you can not make a juicy steak out of a thin one. Pound it with a large hammer to make it tender, put no salt on it; lay it on the gridiron and cover with a tight fitting sheet iron cover (that is, fits the opening of the hearth), warm the platter, take it up every three minutes (being careful not to lose its juices on the coals, but in the platter (by running two knives under); double it on the warm platter, press a few times with your knife, turn it every time you take it up, and so on for three or four times; it will cook in ten or twelve minutes. It must be rare inside. Lay it on platter, salt, butter and pepper both sides, just enough to give it a flavor. Set it in the oven for half a minute, and serve. Some prefer not to pound it, but there are but few steaks that are tender without it. It must be eaten immediately to be at its best. The family had better wait a few minutes for the steak, than to have the steak wait for them. If you burn coal use a folding gridiron.
The Queen Cook Book 53
To Fry a Round or Tough Steak.
Heat the spider hot, pound the steak well, . oalt both lay it in spider, cover tight, turn every half minute (watch it closely that it does not burn), but cook fast; it will cook rare in five or seven minutes; butter it both sides and pepper; take it up, put in water enough to make a gravy and pour over it. Always see that your gravies ar« nicely seasoned.
Beef Croquettes.
Take one pound of cold beef left from roast or steak, cut off all gristle or skin, hash it fine enough to adhere. Add the same quantity of fine rolled cracker, or grated bread crumbs; gravy or milk to moisten, two eggs, season to taste with butter, salt and pepper; lemon and onion if you like. Let stand till it swells, then make up in oblong flat rolls; brown in spider with half butter and half suet, as you would brown potato balls. Do not dry them up, as then they are cooked too much.
A Flank of Beef.
The flank of beef is a part generally unknown to housekeepers, but if properly cooked and seasoned it makes an exceedingly good dish. The flank is the part between the ribs and the hip. Have about four pounds of the flank cut in a strip twice as long as it is wide, wipe with a wet cloth, trim off the gristle, season with salt and pepper, spread it with a layer of turkey dressing as thick as it will roll, roll it compactly and tie it tightly in shape with cord; brown it in a saucepan with sufficient hot drippings of suet and butter to keep it from sticking. When it is brown all over cover it with boiling water. Add salt and pepper
54 The Qmeen Cook Book
a little as the water will boil down; keep covered all the time from first to last, boiling slowly for about three hours till tender, or Just gravy enough for the meat; thicken and serve. Boiled rice is nice served with it, or boiled onions. Serve with tomato pickle or chow chow.
Stuffed Roast Beef.
For a change have a piece of the ribs boned by the butcher. Prepare a nice turkey dressing. Unroll the beef; spread the dressing as thick as it will admit; roll it up, tie it firmly and roast as other roast beef. A joint of beef boned can be prepared the same way. This requires more gra>'y than a usual roast. Slice it around, not lengthwise. This can be boiled if you like.
Scalloped Meat.
Records on this page
Broiled Beef SteakTo Fry a Round or Tough SteakBeef CroquettesA Flank of BeefStuffed Roast BeefScalloped Meat