Roasted Beefsteaks
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 46. The excerpt below is the record exactly as published.
ROASTED BEEFSTEAKS. Tenderloin or porterhouse steaks are the best for broiling. Have a clear fire of coals to broil on ; rub the gridiron with a little fat of the meat ; lay on the steak without salting, let it broil gently until one side is done, then turn. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quarter of a pound of butter and work into it pepper
Cook this with the app: pantry check, scaling, and the assistant.