Broiled Beefsteak
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 10. The excerpt below is the record exactly as published.
BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron well greased with butter, over hot coals ; when done on one side have ready awarm platter with a little butter on it, lay the steak without pressing it, upon the platter with the cook- ed side down so that the juices which have gathered may run on the platter, quickly place again on the gridiron, _and cook the other side. When done to liking, put on platter again, spread lightly with butter, season with pep- per and salt, and place where it will keep warm (over steam is best) for a few moments, but do not let butter become oily. Serve on hot plates ; garnish with browned potato balls the size of a marble, pilea at each end of platter. TOAD-IN-THE-HOLE. Make a batter of one pint of flour, one egg, wet with milk, anda little salt; grease dish well with butter, put in lamb-chops, add a little water with pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.