Chuck Steak Broiled

Ingredients

• a nice 1/4-inch-thick chuck steak
• 1 tablespoonful butter
• 1/2 tablespoonful salt
• 1/4 teaspoonful pepper

Method

1. 1

   Trim the chuck steak nicely, brush over with melted butter, lay on a hot broiler, and broil over a clear moderate fire for 12 minutes, turning it several times.

2. 2

   When done, lay the steak on a hot dish, spread the butter, salt, and pepper mixture over the steak, and serve with mashed potatoes and fried tomatoes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 167. The excerpt below is the record exactly as published.

iuck Steak^ Broiled. — Select a nice '/4-ii^oh-thick chuck steak ; trim nicely, brush over with melted butter, lay on a hot broiler, and broil over a clear moderate fire 12 minutes, turning it several times. When done, lay the steak on a hot dish ; mix 1 tablespoon* ful butter with Vt tablespoonf ul salt, Vs teaspoonful pepper, spread this over the steak, and serve with mashed potatoes and fried tomatoes. Chuck Steak fried with Tomato Sauce.— Place a frying pan over the fire, add enough suet to grease the pan ; cut a 2Vt- pounds chuck steak into 6 pieces. Let the pan get very hot, put in the steak, fry 4 minutes on each side. Place the steak on a hot dish, season with salt and pepper, pour over 1 pint tomato sauce, and serve with mashed potatoes. Bound and flank steaks can be prepared the same way. Flank il PAllemande. — Cut 2Vs pounds of the upper flank into 2-inch pieces ; place the meat in a saucepan, cover with boil- BEEF. 261 ing water; add 12 small white onions, 1 bouquet, 2 even table- spoonfuls salt, 1 even tablespoonful pepper, cover, and cook iVi hour. Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour, stir and cook a few minutes ; strain the broth from the meat, add iVt pint of the broth to the flour and butter, stir and cook till smooth ; mix the yolks of 2 eggs with the juice of Vs lemon, add it slowly to the sauce ; place the meat on a hot plate, and pour the sauce over it. In the meantime have some nudles boiled in salted water, drain and arrange them in a border around the dish ; fry 3 tablespoonfuls bread crumbs in butter light brown, sprinkle them over the nudles, and serve (sufficient for family of six). In place of flank, either beef from the neck or chuck may be taken. Boiled Flank in Aspic. — Procure 3 pounds thin flank, rub it off with a cloth, and season with 1 tablespoonful salt,

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