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Broiled Beefsteak
From Temperance cook book, 1887
Serves 1
Serve on hot plates.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 18. The excerpt below is the record exactly as published.
BROILED BEEFSTEAK. Lay a thick tender steak upon a gridiron well greased with beef suet, over hot coals; when done on one side have ready the warm platter with a little butter on it, lay the steak, without pressing it, upon the platter, quickly place it on the gridiron, and cook the other side. "When done to liking, put on platter again, spread lightly with butter, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.