Broiled Steak
From The New York receipt book, 1882
Serve hot; the juice of the steak is inside, not in the dish.
Presented as published in 1882. 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 York receipt book (1882) by D.B. Dewey & Co, page 3. The excerpt below is the record exactly as published.
Broiled Steak — Grease the gridiron with pork or suet. Have it hot. Put on the steak over hot coals. Cover. In a moment when steak is covered, turn it over. Watch, and turn frequently. Do not let out juice by sticking fork in middle. Remove to a hot platter. Sprinkle well with salt and pepper, and butter well
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