Steak, Broiled
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 44. The excerpt below is the record exactly as published.
Steak, Broiled. — Cut 1 pound of steak off either rump or sirloin of beef (you may leave it whole or divide into nice pieces), dip in olive oil and put aside for a few hours ; then broil over a clear fire, and serve with sauce made as follows : Put a piece of butter, size of a walnut, in a saucepan with some finely-chopped onion and parsley ; add a little lemon juice, pepper and salt
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