Broiled Steak
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Steaks should be at least an inch thick.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.
Broiled Steak. Wipe, trim off the superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes, if liked rare ; longer, if well done. Serve on a hot platter. Season with butter^ salt^ and pepper^ or serve with Maitre d'Hotel butter. Steaks should be cut at least an inch thick. Many prefer them much thicker. Sirloin, cross cut of the rump, and top of the round are all good steaks. The round is juic}', but has a net work of tough white fibre, which makes it difficult to masticate. If the steak be very tough, pound it with a meat hammer (a hammer with sharp teeth for cutting) or cut across it several times with a sharp knife on each side. The intense heat will sear the surface quickl}', and prevent the escape of the juices. Many prefer not to remove the bone in a sirloin steak ; but it burns quickly, and is better for the soup kettle if not cooked, and the steak
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