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Broiled Meats
From The new practical housekeeping, 1890
Serves 4
Use a small pair of tongs to turn steaks to keep juices in.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 336. The excerpt below is the record exactly as published.
Broiled Meats. — Broiling is the most wholesome method of cooking meats, and is most acceptable to invalids. Tough steak is made more tender by pounding or hacking with a dull knife, but some of the juices are lost by the operation ; cutting it across in small squares with a sharp knife on both sides, being careful not to cut quite through, is better than either. Tough meats are also im- proved by laying for two hours on a dish containing three or four tablespoons each of vinegar and salad oil (or butter), a little pepper, but no salt; turn every twenty minutes; the action of the oil and vinegar softens the fibers without extracting their juices. Trim off all superfluous fat, but never wash a freshly-cut steak. Never salt or pepper steaks or chops before or while cooking, but if very lean, dip in melted butter. Place the steak on a hot, well-greased^ grid- iron and leave only long enough to sear one side so that the juices cannot escape, then turn and sear the other, and cook from nve to twelve minutes, as wanted rare or well done, turning often, almost continually, to keep in the juices and prevent scorching ; the time required for cooking depends also upon thickness of steak and kind of broiler used. Dish on a hot platter, season with salt
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