Broiled Beefsteak
From The Toronto Cook Book, 1915
Serves 1
Meat prepared this way retains its juices.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 139. The excerpt below is the record exactly as published.
broiled beefsteak in frying pan. Stewed Ox Tail Two ox tails cut in pieces three inches in length; to it add three tablespoonfuls of butter, one large onion, half a carrot, three slices of turnip two stalks of celery, two cloves, pint and a half of stock, salt and pepper to taste; cut the vegetables in small pieces, heat the butter, then add the vegetables, and when it begins to brown, add a little flour and stir three minutes. Put in the tails, adding the seasoning and stock. Simmer gently three hours, serve on a hot dish, and pour strained gravy over them. Meats, Fowl, Entrees, Gravies and Fillings 271 Broiled Beefsteak (In a frying pan). The best piece of beef for steak are the tenderloin, sirloin and rib pieces. A steak should not be less than three-quarters of an inch thick. If beating is necessary, beat on both sides, but not enough to tear the beef and allow the juice to escape. Have the frying pan very hot and dry; put in the steak, cover it with a tin cover
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