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Planked Steak
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve at once.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 134. The excerpt below is the record exactly as published.
PLANKED STEAK WITH VEGETABLES GRAPEFRUIT^ DATE AND NUT SALAD MAPLE BAVARIAN CREAM Cream of Celery Soup One bunch celery, i pint water, J^ t salt, 2 T butter, 2 T flour, 2 c milk. See p. 122. MARCH MENUS 243 Planked Steak Rub the plank thoroughly with salt and put in the broiler under the gas to heat. When well heated place the steak on it, baste with i T butter, dust with pepper, and place under the flame, having it turned high at first, Brov/n first one side, then the other, lower the flame and cook from 8 to 12 m, according to the thickness of the steak. Mash 4 good sized boiled potatoes, add ^ c hot milk, i t salt and 2 T butter, beating very light. Put them into a pastry bag having a star tube at the end. When the steak is done, remove from the oven and press the potatoes through the tube, making a border of roses all around the plank. Drain liquor from i can of peas, heat with %. c water, season with i T butter, i t sugar
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