Broiling Meat

Ingredients

• the best cuts for broiling are porterhouse, sirloin, and short steaks.
• a piece of suet from the meat

Method

1. 1

   To broil steak, have the frying pan smoking hot, rub it lightly with a piece of suet, and then remove the suet.

2. 2

   Place the steak in a pan and turn it when one side is seared.

3. 3

   Turn it often to prevent burning.

4. 4

   Broil for 8 to 10 minutes, depending on thickness and desired rareness.

5. 5

   Remove from the pan, sprinkle with salt and pepper, and spread with butter or pour the juice from the pan over the meat.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 18. The excerpt below is the record exactly as published.

Broiling Meat. — To broil steak in a broiler it is necessary to have glowing coals without flame or smoke. It is nearly impossible to always have such a fire, and a pan broil is equally good and always possible. The best cuts for broiling are porterhouse, sirloin, and short steaks. The next best are chuck and round steaks. The cuts should be at least one inch thick. | Have the frying pan smoking hot, rub it lightly with a piece of suet from the meat

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