Beefsteak Broiled
From Twentieth century home cook book, 1905
Serves 1
Mrs. J. P. Calhoun.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 57. The excerpt below is the record exactly as published.
BEEFSTEAK BROILED. Cut your steak one-half inch thick ; beat it well with a steak beater. Have your griddle over some fresh coals ; put the steak on the griddle, and when it becomes seared, turn it ; when seared on both sides put in a stewpan, season well with salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.