Broiled Beefsteak
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Do not season with salt and pepper while cooking.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 25. The excerpt below is the record exactly as published.
BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron over hot coals, having greased the bars with batter before the steak has been put upon it (a steel gridiron with slender bars is to be preferred, the broad flat iron bars of gridirons com- monly used fry and scorch the meat, imparting a disagree- able flavor). When done on one side, have ready your platter warmed, with a little butter
Cook this with the app: pantry check, scaling, and the assistant.