Broiled Beefsteak
From Handbook of domestic science and household arts for use in elementary schools, 1900
The vinegar helps to dissolve tough fibers.
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
Cook this with the app: pantry check, scaling, and the assistant.