Broiled Steak
From The Central cook book, 1924
Mrs. R. B. Tempreton.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 9. The excerpt below is the record exactly as published.
Broiled Steak Wipe meat with damp cloth, trim off large pieces of fat, grease broiler and place meat on it. Broil over clear fire, turn- ing every few seconds for first minute to prevent juice from escaping. Sprinkle with salt and pepper. Serve on hot platter, with “parsley butter.” Parsley Butter: Three tablespoons butter, one tablespoon lemon juice, one cup parsley (chopped).
Cook this with the app: pantry check, scaling, and the assistant.