Broiled Meat
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 33. The excerpt below is the record exactly as published.
Broiled meat. Use rump, sirloin, or tenderloin steak, or mutton, lamb, or veal chops. Pork chops are usually sauted in their own fat. Round steak is sometimes used, but the meat is tough and may be better if cooked in other ways. Wipe the meat thoroughly with a damp cloth and trim off the fat. Grease a broiler with the meat fat, put in the steak, and cook over a hot fire from 8 to 1 2 min., according to the thickness of the meat. Turn every 10 sec., to sear both sides evenly. Put on a hot platter, and season well with salt
Cook this with the app: pantry check, scaling, and the assistant.