Broiled food should be served very hot. All other dishes
should be prepared first, the platter hot and the seasoning
ready. Have a long shallow pan near to hold under the
broiler when it is removed from the fire, and thus avoid
dropping the grease on the floor. When everything else is
ready, begin to broil, and do not leave the broiler an instant
until the meat is cooked. Turn the broiler over every ten
seconds, counting as the clock ticks, and always keep the
broiler over the fire while turning, and not off over the stove
or floor. If there be much fat, lift the broiler over the pan
while turning, and let the fat drip into the pan. The burn-
ing fat will not smoke the meat if the meat be kept close to
the coals, but if held on the top of the flame it will soon be
smoked. After the first thorough searing hold the broiler
farther from the fire. When the meat is done, rest the
broiler on the pan ; take the meat off carefully, without
sticking the fork into it, and put it on the hot platter. Season
with salt and, if desired, with butter and pepper, but do
not destroy the fine flavor of the meat by too much sea-
soning. Wipe the edge of the platter before sending it to
the table.
BROILING WITH GAS
Place large steaks on the broiler, close to the full blaze,
and when slightly seared turn the meat over; when that
198 SCHOOL KITCHEN TEXTBOOK
side is brown, reduce the heat and let it cook without turn-
ing again until nearly done as the heat from the oven cooks
the under side. The fat drips into the pan and will burn
and blaze if the heat be too great. If not burned it should
be poured over the steak ; but the fat from lamb chops
should be used as dripping.
Do not use the broiler of the range for a small piece of
meat. Save the fat and the labor of cleaning the pan by
using a small wire rack on a granite plate. The time of
cooking depends upon the thickness of the meat, varying
from eight to fifteen minutes.
Recipe, No. 120. Broiled Steak
Wipe, trim off the superfluous fat, and remove the bone.
Grease the broiler with some of the fat. Broil over a clear
fire, turning every ten seconds. Cook three or four minutes
if liked rare ; longer, if well done. Serve on a hot platter ;
season with salt and butter✪ Broiled Steak.
Recipe, No. 121. Broiled Meat Cakes
Chop tough, raw, lean beef quite fine. Season with salt,
pepper, and a few drops of onion juice. Make it into small
flat cakes and broil on a hot frying-pan. Spread with a
little butter✪ Broiled Meat Cakes and serve very hot.
Recipe, No. 122. Hamburger Steak
Proceed as for Meat Cakes, using onions which have been
sliced and cooked in dripping until slightly colored; drain
and put them in the inside when you shape the meat into
cakes.
LESSON III
PAN BROILING
It is sometimes inconvenient to broil over the coals,
and nearly the same effect may be obtained by cooking
in a dry, hissing-hot frying-pan. Heat the pan to a blue
heat, and with a perfectly smooth pan no greasing is neces-
sary. Sear the meat quickly on one side, then turn with a
broad knife and fork, — without cutting into the meat, —
and brown the other side, before any juice escapes into the
pan. Cook from four to eight minutes, turning twice, and
add a sprinkling of salt just before the last turning.
Page 105 · 3 recipe records on this page
Presented as published in 1915. 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
Broiled food should be served very hot. All other dishes should be prepared first, the platter hot and the seasoning ready. Have a long shallow pan near to hold under the broiler when it is removed from the fire, and thus avoid dropping the grease on the floor. When everything else is ready, begin to broil, and do not leave the broiler an instant until the meat is cooked. Turn the broiler over every ten seconds, counting as the clock ticks, and always keep the broiler over the fire while turning, and not off over the stove or floor. If there be much fat, lift the broiler over the pan while turning, and let the fat drip into the pan. The burning fat will not smoke the meat if the meat be kept close to the coals, but if held on the top of the flame it will soon be smoked. After the first thorough searing hold the broiler farther from the fire. When the meat is done, rest the broiler on the pan ; take the meat off carefully, without sticking the fork into it, and put it on the hot platter. Season with salt and, if desired, with butter and pepper, but do not destroy the fine flavor of the meat by too much seasoning. Wipe the edge of the platter before sending it to the table.
BROILING WITH GAS
Place large steaks on the broiler, close to the full blaze, and when slightly seared turn the meat over; when that
side is brown, reduce the heat and let it cook without turning again until nearly done as the heat from the oven cooks the under side. The fat drips into the pan and will burn and blaze if the heat be too great. If not burned it should be poured over the steak ; but the fat from lamb chops should be used as dripping.
Do not use the broiler of the range for a small piece of meat. Save the fat and the labor of cleaning the pan by using a small wire rack on a granite plate. The time of cooking depends upon the thickness of the meat, varying from eight to fifteen minutes.
Recipe, No. 120. Broiled Steak
Wipe, trim off the superfluous fat, and remove the bone. Grease the broiler with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes if liked rare ; longer, if well done. Serve on a hot platter ; season with salt and butter.
Recipe, No. 121. Broiled Meat Cakes
Chop tough, raw, lean beef quite fine. Season with salt, pepper, and a few drops of onion juice. Make it into small flat cakes and broil on a hot frying-pan. Spread with a little butter and serve very hot.
Recipe, No. 122. Hamburger Steak
Proceed as for Meat Cakes, using onions which have been sliced and cooked in dripping until slightly colored; drain and put them in the inside when you shape the meat into cakes.
LESSON III PAN BROILING
It is sometimes inconvenient to broil over the coals, and nearly the same effect may be obtained by cooking in a dry, hissing-hot frying-pan. Heat the pan to a blue heat, and with a perfectly smooth pan no greasing is necessary. Sear the meat quickly on one side, then turn with a broad knife and fork, — without cutting into the meat, — and brown the other side, before any juice escapes into the pan. Cook from four to eight minutes, turning twice, and add a sprinkling of salt just before the last turning.
Records on this page
Broiled SteakBroiled Meat CakesHamburger Steak