Grilled Chops and Steaks
Serves 1
For best results, let the chop rest in mid-air after removing it from the gridiron to allow excess fat to drip off.
A modern interpretation · AI-generated from the original record
Ingredients
- a chop or steak
- a small slice of onion
- a little piece of fat or dripping
Method
Place the gridiron on the fire for a minute, then rub it with paper to ensure cleanliness.
If it was used for fish, finish with a slice of onion to eliminate any objectionable flavor.
Cook the chop or steak quickly to create a hard rim that retains flavor.
Avoid cutting into the meat; instead, pinch it to check doneness.
If it feels spongy, it needs more cooking; if firm, it is done.
Serve immediately after cooking.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 14. The excerpt below is the record exactly as published.
a small slice of onion. By this means a flavour highly objectionable is destroyed, and one that, even if detected, would do no harm is given. Suppose, thei^efoi^e, the gridiron clean, and the chop or steak placed on it. No advice with regard to time is here possible. The cook has to depend entirely on his judgment. The state of the fire, the size and especially the thickness of the meat, and also the time of year. A chop will require longer cooking in winter than in summer; and for this reason it is always advisable to have chops or steaks placed in the kitchen in winter for some hour or two previous to their being cooked. By this means, that nasty -looking blue appearance in the middle may often be avoided. . Next, cook the chop or steak quickly in the early period ; the i-eason of this — to keep to our subject, the principles of cookeiy — is in order that we may surround it PRINCIPLES CHOPS AND STEAKS. with that hard rim that keeps in the flavour. Next, do not be too much afraid of what cooks call "a flare." In fact, err, if possible, on the side of encouraging a flare. Sometimes it will be found advisable, when you think the cooking process is not going on sufficiently quick, to drop a little piece of fat or dripping into the fire to make a blaze. The end desired is red inside, black out. The difiiculty is to know when the chop or steak is done; and the only proper method to find this out is to pinch the meat. Uncooked meat is Jlahhy, over-cooked meat hard. A well- cooked chop hits on the happy medium between these two alternatives. The proper thing with which you should turn or test a chop or steak
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