Broiled Beefsteak
From Handbook of domestic science and household arts for use in elementary schools, 1900
For frying, remove all fat and use a dry, red-hot pan.
Presented as published in 1900. 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 Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 76. The excerpt below is the record exactly as published.
Broiled Beefsteak. — If a tough cut is used, pound it before broiling, or else brush it on both sides with a mixture of one part vinegar and two parts oil, letting it stand at least two hours before cooking. The vinegar, held in check by the oil, partially dissolves the tough fibre. Cut off the superfluous fat and, if it is a sirloin or porter- house piece, remove the end. (Where shall we put the fat ? The end ?) Make the surface smooth by striking it with the broad side of the knife. The broiler must be very hot. Put a piece of the meat fat on the end of a fork and grease it well. Put the steak between the broiler, and near clear hot coals. Turn every ten seconds. When done, it will be puffed up between the wires. (Why ?) A steak an inch and a half thick will require about eight minutes of cooking. Sprinkle with salt and pej)per, and spread with butter
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