Beefsteak Broiled

Ingredients

• any of the above-named steaks
• 1 ounce of butter
• 1 even teaspoonful salt
• Y4 even teaspoonful pepper

Method

1. 1

   Choose a steak 0.75 to 1.5 inch thick, remove fat and sinews, brush with melted butter.

2. 2

   Broil over a moderate fire for 10 to 15 minutes, turning often.

3. 3

   Serve immediately.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 164. The excerpt below is the record exactly as published.

any of the above-named steaks y4 to lYt iiich in thickness, remove the fat and sinews, brush over with a little melted butter ; place a broiler over a moderate clear fire, lay the steak on the hot broiler, turn often, and broil from 10 to 15 minutes, according to the thickness. Lay the steak on a hot BEEF. 245 dish ; take for IY9 pound of ateak 1 ounce of butter, 1 even tea* spoonful salt, Y4 even teaspoonful pepper ; mix together and spread it on both sides over the steak ; serve at once. Beefsteak^ Fried. — For a family of six, take from 27^ to 3 pounds of steak ^4 inch in thickness, remove all fat and sinews^ cut the meat into 6 equal portions. Place an iron frying pan over a strong fire, put in a little fine-cut suet (just enough to grease the pan) ; when very hot, put in as many pieces of the steak as will conveniently lie in the pan, fry on each side 4 minutes ; then lay the meat on a hot dish. Mix for 3 pounds of steak 1 even table- spoonful seasoning salt with 2 ounces butter ; spread this over the steak, equally distributed on both sides. Beefsteak broiled it la B^arnaise.— Procure 2 steaks of the short porterhouse IY4 inch thick, beat lightly to flatten them to 1 inch in thickness, sprinkle over them 1 even tablespoonf ul salt, 1 even teaspoonful pepper, brush over on both sides with melted but- ter. Lay the steaks on a hot broiler over a clear, moderate fire, and broil 12 minutes, turning the steak 4 times. At the same time pre- pare a sauce B6arnaise (see Sauces) ; spread the sauce on a warm dish, lay the steak over the sauce, and serve with French fried pota- toes. (The French, Spanish, and Italians use oil for steak ; the Americans and Germans prefer butter.) Beefsteak with Onions. — Procure a sirloin steak from 2Vs to 3 pounds, remove all fat and sinews, divide it into 6 equal pieces. Put a frying pan with a little beef fat over a strong fire, when very hot lay in the meat, fry 4 minutes on each side ; then lay the meat on a hot dish, mix 1 even tablespoonful seasoning salt with 1 ounce butter, spread this over the steak. At the same time place a frying pan with 2 ounces very finely cut suet over the fire, and fry light brown ; cut 3 onions into slices, put them into the hot fat, sprinkle with Ys teaspoonful salt, cover and cook till tender; remove the cover, continue the cooking until the onions begin to turn light brown, then pour them over the steak and serve with boiled pota- 34t6 MEATS. toes. Flank, chuck, and round steaks may be prepared in the same way. Beefsteak i la Colbert. — Procure 2 steaks of the short porter- house 1 inch in thickness, remove the fat and sinews, brush the steaks over with melted butter, lay them on a hot broiler, and broil over a moderate, clear fire 12 minutes, turning often while broiling. When done, lay them on a hot dish, mix 2 ounces butter with 1 even tablespoonful seasoning salt, spread this over the steaks. Ar* range 6 stuffed and baked green peppers in a circle around the dish, and serve with Colbert sauce (see Sauce). Beefsteak it la Maitre d'Hdtel.— Select either a porterhouse or sirloin steak 1 inch in thickness, weighing about 2Ys pounds ; re- move all the fat, trim the steak nicely, season with 1 even table- spoonful seasoning salt, brush it over with melted bufcter on both sides, lay the steak on a hot broiler, broil over a clear fire 12 minutes, turning often while broiling. When done, place on a hot dish, spread 2 ounces mattre d'hdtel butter over, and serve with potato chips. Beefsteak with Mushroom Sauce.— Procure 2 fine steaks of the short loin, each weighing IV4 pound, season with 1 even table- spoonful salt, Vs even teaspoonful pepper. Lay on a hot broiler and broil over moderate fire 12 minute^, turning the steaks often while broiling ; when done, arrange them on a hot dish. At the same time place a saucepan with 1 tablespoonful butter over the fire, add 1 tablespoonful flour, cook and stir 3 minutes ; add iVt cup boiling water, 1 teaspoonful beef extract, and y^ can of mushrooms, season with V4 teaspoonful pepper and Yg even teaspoonful salt,

Cook this with the app: pantry check, scaling, and the assistant.