Broiled Steak with Marrow

Ingredients

• select a marrow bone without any meat
• your steak
• season with salt
• season with pepper
• a good brown sauce
• add chopped mushrooms
• add olives

Method

1. 1

   Prepare marrow bone, boil, and extract marrow.

2. 2

   Broil steak, season, and serve with brown sauce mixed with mushrooms and olives, topped with marrow.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 61. The excerpt below is the record exactly as published.

your steak on it. Hold each side over the extreme heat for a minute at a time, continue this for four or five min- utes. Then hold the broiler farther away from the coals and keep turning the steak every minute or two until steak is cooked. Bemove to a platter, season with salt and pepper. Sprinkle generously wilh pieces of butter. When the butter is melted, serve plain, or with any sauce desired. The length of time a steak should be broiled depends entirely upon its thickness. A steak one inch and a half thick will cook underdone, or rare, in seven or eight minutes. Should you have a steak two and a half or three inches thick, ii is a good plan to be- gin cooking it in front of the coals. The center cooks, then it can be finished over the coals. BBOILED FILLET OF BEEF. Mrs. F. D. Gray. Cut three and one-half pounds of the tenderloin of beef in slices about three-fourths of an inch thick. Sea- 146 KIRMESS COOK BOOK. son with salt and pepper. Broil for five or six minutes. Serve with mushroom sauce. BEEFSTEAK AND FRIED ONIONS. Mrs, Seeley^s Cook Book, Put a kettle of fat on range where it will heat, peel and thinly slice two Spanish onions, place in frying basket. Broil the steak, and when meat is cooked move the ketter forward; when the fat is very hot, put the basket of onions into it, cook until crisp and brown. Drain and arrange them around the steak. STEAK A LA STANLEY. Miss Mclntoshj Buffalo, N, Y. Select an inch and a half or thicker steak. Broil, season, and place on hot platter. Peel and halve length- wise six bananas. Place in dripping pan and bake a delicate brown, basting frequently with butter and juice of one small lemon. Have ready some finely chopped parsley. Place bananas on steak, mix parsley with the remaining butter and lemon juice, and spread over bananas. Serve with horseradish sauce. STEAK EN CASSEROLE. A casserole is a round, rather shallow, earthenware dish, with a tightly fitting cover; it is invaluable for the long, slow cooking which makes tough meat palat- able and tender. For steak cooked in this way take a . thick cut from the upper or under lound, wipe and trim it. Have ready a very hot frying pan, and in it place the steak, turning several times until both sides MEATS. 147 are seared and browned. In the bottom of the cas- serole place one carrot diced, one tablespoonful of chopped celery, a half teaspoonful of salt, half of a sweet red pepper cut in strips or a good seasoning of white pepper and a dozen tiny peeled white onions. On this arrange the steak, pour over a pint of good stock or stock and strained tomato. Cover and place in a moderate oven for two hours and a half. Send the casserole to the table as it comes from the oven. Tough poultry or meats may be cooked in the same manner. J BROILED STEAK WITH MARROW. In buying, select a marrow bone without any meat and have the butcher saw, not chop, it into three inch lengths. Wash the bones, scraping the ends to re- move tiny bits of bone; wipe dry and cover each end with a thick paste made with flour and cold water, then tie each in a piece of cheese cloth. Drop in boil- ing water and boil for half an hour. Remove* cloth and paste and shake out the marrow on a saucer, then keep it hot over water. To a good brown sauce add chopped mushrooms and olives

Cook this with the app: pantry check, scaling, and the assistant.