Spanish Broiled Steak

Ingredients

• a porter-house steak
• Season with salt
• and pepper
• rub with butter
• 1 onion
• ^ cup of stock
• ^ cup of claret
• a little flour
• some chopped parsley

Method

1. 1

   Season the steak with salt and pepper and rub with butter.

2. 2

   Broil on a hot gridiron on both sides.

3. 3

   For the sauce, chop onion and brown in butter; add stock and claret, let boil.

4. 4

   Season and thicken with flour and parsley.

5. 5

   Serve at once with the steak.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

Spanish Broiled Steak. Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make thb sauce : Chop i onion end brown in i tablespoonful of butter ; add % cup of stock and ^ cup of claret ; let boil well. Season and thicken the sauce with a little Hour and some chopped parsley. Let boil up and serve at once with the steak. 15. — Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i car- rot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of gallic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding- dish and bake in a moderate oven until done. Serve cold. 18.— Irish Beef Stew. Season a piece of fat beef; put in a stew- pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and i onion, sliced. Let cook slowly until tender. Add ^ cup of com and I cup of tomatoes ; season with salt

Cook this with the app: pantry check, scaling, and the assistant.