Rump Steak Broiled a la Maitre d'Hotel
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 30. The excerpt below is the record exactly as published.
. Rump Steak broiled a la Maitre d'Ho- tel. Broil as the foregoing ; then put two ounces of butter on a very hot plate, so as to melt it com- pletely ; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.