Broiled Steaks and Cutlets

Ingredients

• steaks
• cutlets
• mutton suet
• salt
• pepper

Method

1. 1

   Rub the gridiron with mutton suet and heat it.

2. 2

   Place the meat slopingly over the fire, turning often to retain juices.

3. 3

   Season with salt and pepper just before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 175. The excerpt below is the record exactly as published.

steaks and cutlets, especially of beef and mutton ; and it is far better adapted also, to the preparation of food for invalids ; but it should be carefully done, for if the heat be too fierce, the outside of the meat will be scorched and hardened so as to render it uneatable ; and if, on the contrary, it be too gentle, the gravy will be drawn out, and yet the flesh will remain so entirely without firmness, as to be unpleasant eating. A brisk fire, perfectly free from smoke , a very clean gridiron, tender meat, a dish and plates as hot as they can be, and great despatch in sending it to table when done, all are essential to the serving of a good broil. The gridiron should be heated, and rubbed with mutton suet before the meat is laid on, and it should be placed slopingly over the fire, that the fat may run off to the back of the grate, instead of falling on the live coals and smoking the meat : if this precaution should not prevent its making an occasional blaze, lift the gridiron quickly beyond the reach of the smoke, and hold it away until the fire is clear again. Steaks and chops should be turned often, that the juices may be kept in, and that they may be equally done in every part. If, for this purpose, it should be necessary for want of steak-tongs to use a fork, it should be passed through the outer skin or fat of the steak, but never stuck into the lean, as by that means much of the gravy will 176 MODERN COOKERY. [chap. ix. escape. Most eaters prefer broiled beef or mutton, raJier under- dressed ; but lamb or pork cutlets should always be thoroughly cooked. When a fowl or any other bird is cut asunder before it is broiled, the inside should first be laid to the fire : this should be done with kidneys also. Fish is less dry and of better flavour, as well as less liable to be smoked, if it be wrapped in a thickly buttered sheet of writing paper before it is placed on the gridiron. For the more delicate-skinned kinds, the bars should be rubbed with chalk instead of suet when the paper is omitted. Cutlets, or meats of any other form, when egged and crumbed for broiling, should afterwards be dipped into clarified butter or sprinkled with it plentifully, as the egg-yolk and bread will otherwise form too dry a crust upon it. French cooks season their cutlets both with salt and pepper

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