Preparation of Tender Meat (Beef)
From Selection and preparation of food, 1907
Describe the difference in color of rare meat and that which is underdone (raw).
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 10. The excerpt below is the record exactly as published.
Preparation of Tender Meat (Beef). Explain use of terms tender and tough as applied to meat. What are the objects in cooking tender meat? (a) Broiling. 1. Complete the following tabulation: Cost of steak. Weight as purchased. 34 Preparation of Food Weight when trimmed for broiling. Weight after broiling. Per cent, of loss in cooking. Weight of refuse. Cost per pound of edible portion. Inner temperature when done. Time required. See that the steak is cut at least i J inches in thickness. Wipe clean with a damp cloth and trim off excess of fat. Broil over live coals or under gas, turning each minute for 3 minutes, after which complete the cooking at a lower temperature. The total time required varies from 8 to 20 minutes, according to the thickness of the steak and the degree of cooking desired. Remove to a hot platter and salt evenly. A little salt previously sprinkled over the bottom of the dish will season the under side of the steak. Serve with any sauce liked
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