Broiled Beefsteak

Ingredients

• rub it with butter
• ½ lb. beefsteak cut into slices about ½ inch thick

Method

1. 1

   Heat the blazer very hot, rub it with butter, and put in the steak.

2. 2

   Turn it often and add more butter if it sticks or scorches.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 451. The excerpt below is the record exactly as published.

BROILED BEEFSTEAK.— Heat the blazer very hot, rub it with butter, and put in the steak; rather thin pieces are best; turn it often, and if it sticks to the pan or scorches, put in more butter. If the blazer is very hot it will broil nearly as well as on a gridiron. Lamb chops (choose small, thin ones) or veal cutlets can be broiled the same way. Venison steak can be broiled the same way. When nearly done a little jelly can bo melted and poured over it or the jelly can be served with it. BEEFSTEAK AND ONIONS In the bla- zer melt 1 tablespoon 1. STAND AND LAMP. 2. HOT WATEB PAN. BLAZES OB CHAFING DZBH. WOODEN BPOON./ 614 THE CHAFING DISH butter; when hot put in |- lb. beefsteak cut into slices about ^ inch thick;

Cook this with the app: pantry check, scaling, and the assistant.