Broiled Steak
From The school kitchen textbook, 1915
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 105. The excerpt below is the record exactly as published.
large steaks on the broiler, close to the full blaze, and when slightly seared turn the meat over; when that 198 SCHOOL KITCHEN TEXTBOOK side is brown, reduce the heat and let it cook without turn- ing again until nearly done as the heat from the oven cooks the under side. The fat drips into the pan and will burn and blaze if the heat be too great. If not burned it should be poured over the steak ; but the fat from lamb chops should be used as dripping. Do not use the broiler of the range for a small piece of meat. Save the fat and the labor of cleaning the pan by using a small wire rack on a granite plate. The time of cooking depends upon the thickness of the meat, varying from eight to fifteen minutes. Recipe, No. 120. Broiled Steak Wipe, trim off the superfluous fat, and remove the bone. Grease the broiler 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 salt and butter
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