Broiled Beef Steak
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 5. The excerpt below is the record exactly as published.
Take a nice tender steak, about one and a half or two Inches thick, and beat with a wooden kitchen mallet, to make it tender. Heat the gridiron on wood coals, and rub the bars with fat or butter. Sprinkle the steak with pepper and salt; turn frequently. Takes about ten minutes. Serve immediately it is done — with a sauce made with some ketchup, or tomato sauce, and a lump of butter
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