Broiled Beef-steak

Ingredients

• One porter-house steak
• two ounces of butter
• one tea-spoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   The steak should hang for one week in the ice-box before using.

2. 2

   Before broiling, place it on a board and beat it with a rolling-pin to soften the fiber.

3. 3

   Broil over the hottest part of the fire for 7 to 10 minutes, turning constantly.

4. 4

   Remove to a hot platter, add butter, sprinkle with pepper and salt, and serve in its own gravy.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 57. The excerpt below is the record exactly as published.

BROILED BEEF-STEAK — BROILED CHICKEN. 77 the kidney straightened thereon, and sprinkling over each of them a little of the bread crumbs, put them upon a gridiron, and broil over a very hot fire. While the kidneys are broiling, put together the chopped parsley, lemon-juice, and butter, and rub all together with the point of a knife blade. Take the kidneys when done quickly from the broiler, arrange them upon a dish of buttered toast, sprinkle over each a little pepper and salt, and place in the centre of each a little of the maitre d'hotel butter. Broiled Beef-steak. — One porter-house steak, two ounces of butter, one tea-spoonful of salt, one salt-spoonful of pepper

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