Broiled Beefsteak
From The art of cooking, 1880
Worcestershire sauce can be added to the gravy.
Presented as published in 1880. 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 The art of cooking (1880) by Matilda Lees Dods, page 31. The excerpt below is the record exactly as published.
Broiled Beefsteak. — One porter-house steak, two ounces of butter, one teaspoonful of salt, one teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.