How to Broil

Ingredients

• Tender beef steaks, lamb or mutton chops, sliced ham or bacon
• salt
• pepper

Method

1. 1

   1.

2. 2

   Turn the oven regulator to 'broil' (350° F.).

3. 3

   2.

4. 4

   Place meat on rack of broiler pan adjusted so that the top of the meat is 2 to 3 inches from the heat.

5. 5

   3.

6. 6

   Broil until top side is brown.

7. 7

   4.

8. 8

   Season the top side with salt and pepper.

9. 9

   5.

10. 10

    Turn and brown the other side.

11. 11

    6.

12. 12

    Season and serve at once on a hot platter.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 177. The excerpt below is the record exactly as published.

How to Broil. Tender beef steaks, lamb or mutton chops, sliced ham or bacon, and ground beef or lamb are suitable for broiling. Fresh pork and veal are seldom broiled. Steaks and chops should be cut at least an inch thick for best broiling and a slice of ham at least half an inch. These steps show how to broil: 1. Turn the oven regulator to "broil” (350° F.). The broiler may be preheated or not, as desired. With some broilers thick steaks or chops may be cooked without pre¬ heating the broiler. 2. Place meat on rac\ of broiler pan ad¬ justed so that the top of the meat is two to three inches from the heat. Steaks or chops one and a half to two inches thick should be at least three inches from the heat; those one inch or less in thickness, about two inches. 3. Broil until top side is brown. The meat should be approximately half done by the time it is browned on top. 4. Season the top side with salt and pepper

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