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Broiled Beefsteak a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
Serve with potatoes and green vegetables.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 203. The excerpt below is the record exactly as published.
nice tender beefsteak (porterhouse is the best, then the first sirloin and top sirloin). Beefsteak should be cut about two inches thick; remove as much fat as possible; put on a broiler; sprinkle with pepper and salt, and broil. Hold it up from the fire if a coal stove so that it does not get too much heat and get burned before it is cooked; if on gas, put it as close to the fire as possible, because gas broiling is much slower than coal broiling. Broil on each side about six minutes; put on a hot platter; melt half cup butter and pour this over the steak, and garnish with parsley. Serve with potatoes and green vegetables for luncheon, dinner, or supper. Beefsteak with Mushrooms a la Delmonico Bifteck aux Champignons, a la Delmonico Put a nice Delmonico steak on a broiler and broil [see recipe: Broiled BeefsteakalaGimo]
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