Cooking Tough Steaks

Ingredients

• cut in two ounce pieces
• melted butter
• level teaspoon black pepper
• two tablespoons water

Method

1. 1

   Cut the beefsteak into two ounce pieces and pound them thin.

2. 2

   Heat a gridiron over coals and brush both sides of the steaks with melted butter.

3. 3

   Broil over the coals for about three minutes.

4. 4

   For gravy, put butter, black pepper, salt, and water in a pan, add the rare-cooked steaks, and set over coals for a minute or two to create a rich gravy.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 142. The excerpt below is the record exactly as published.

Cooking Tough Steaks. Supper. Cooked the better part-~<yf SAN FRANCISCO HOTEL GAZETTE'S 19 handsome young manager's tough beef- steak. First cut in two ounce pieces; pounded it both with back of cleaver and side until beaten out thin (it draws up thick again in cooking) drew out coals in front of fire and made the gridiron hot. Brushed both sides of steaks with brush, dipped in melted butter to prevent stick- ing to bars, broiled over the coals about three minutes. Ours are all "well-done" people, but must cook the steaks rare to be eatable, and then disguise them with gravy. 522— Beefsteak bravy. 524— Why the Codfish was Dark. Put in a pan, butter size of an egg, level teaspoon black pepper, little more of salt and two tablespoons water

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