Beefsteak, Sirloin (in chafing-dish)

Ingredients

• a cut from 2 to 2.5 lbs.
• one tablespoonful of butter
• one salt-spoonful of salt
• half a salt-spoonful of pepper
• one teaspoonful of finely chopped parsley
• one tablespoonful of fresh butter
• a dozen drops of lemon

Method

1. 1

   Season the steak with salt and pepper.

2. 2

   Melt butter in a cocote over moderate flame, then add the steak.

3. 3

   Cook each side for twelve minutes.

4. 4

   Mix parsley with butter and lemon, then spread over the steak before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 19. The excerpt below is the record exactly as published.

Beefsteak, Sirloin (in chafing- dish). — A cut from 2 to 2^ lbs. will make a delicious .steak sufficient for six persons, being a change from roast beef. It is easily cooked on the chafing-dish. Put an earthen cocote directly over a moderate flame. Put one table-spoonful of butter in it. Sea- son the meat with one salt-spoonful of salt and half a salt-spoonful of pepper on each side. When the butter is melted, put in the steak. Cook each side twelve minutes, not covered. When you turn over the meat be care- ful not to prick it, so that it shall re- tain all its juice. Mix one teaspoon- ful of finely chopped parsley with one table-spoonful of fresh butter, and add a dozen drops of lemon

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