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Porterhouse Steak
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 51. The excerpt below is the record exactly as published.
PORTERHOUSE STEAK. Procure two porterhouse steaks of one and a half pounds each — see that they are cut from the short loin — 'flatten them well, pare and trim and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonf ul of oil ; roll well and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour over one gill of maitre d'hotel butter
Cook this with the app: pantry check, scaling, and the assistant.