Broiled Beefsteak

Ingredients

• the best pieces of beef for steak are the tenderloin, sirloin, and rib pieces
• a half teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a piece of butter or beef dripping not quite the size of an egg
• two tablespoonfuls of boiling water

Method

1. 1

   Cleanse the steak without water.

2. 2

   Heat a dry frying pan, add the steak, cover, and turn often.

3. 3

   Cook for 12-15 minutes.

4. 4

   Serve on a hot dish seasoned with salt and pepper.

5. 5

   For gravy, mix remaining fat with boiling water and pour over the steak.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 32. The excerpt below is the record exactly as published.

BROILED BEEFSTEAK. In a frying pan. The best pieces of beef for steak are the tender- loin, sirloin, and rib pieces. A steak should not be 84 MANUAL FOR ARMY COOKS. less tlian tliree-quarters of an incli nor more tlian an incli and a quarter thick. If beating is neces- sary, beat on both, sides, but not enough to tear the beef and allow the juices to escape. Cleanse the steak, but do not put it into water. Have the frying ]Dan very hot and dry ; put in the steak, cover it with a tin plate or pan, and turn the steak often, preferably with a pair of meat tongs. If a knife and fork are used, insert the fork in the outer or skin edge of the steak. A steak an inch to an inch and a quarter thick will be cooked in twelve or fifteen minutes. When cooked put it on a hot dish and season with pepper and salt. The juices will then escape and furnish the gravy. Or, have ready in a hot dish a half tea- spoonful of salt, a quarter of a teaspoonful of pepper, a piece of butter or beef dripping not quite the size of an egg ; add two tablespoonf uls of boiling wate

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