Steak, Deviled

Ingredients

• a thick three-pound steak
• Two tablespoons of olive oil
• two tablespoons of tarragon vinegar
• two onions
• a green pepper
• a branch of parsley
• a bit of garlic
• a bay-leaf
• six cloves
• a tablespoon of Worcestershire sauce

Method

1. 1

   Marinate the steak overnight in a mixture of olive oil, tarragon vinegar, chopped onions, green pepper, parsley, garlic, bay-leaf, cloves, and Worcestershire sauce.

2. 2

   When ready to cook, wipe dry and broil quickly, turning frequently.

3. 3

   Place in a fireproof platter, pour over the strained marinade, and bake for about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 53. The excerpt below is the record exactly as published.

STEAK, DEVILED Place a thick three-pound steak in a deep dish and mari- nate over night in a mixture made as follows : Two table- spoons each of olive oil and tarragon vinegar, two onions, a green pepper and branch of parsley, all chopped fine, a bit of garlic, a bay-leaf, six cloves and pepper corns and a tablespoon of Worcestershire sauce. When ready to cook, wipe dry and broil quickly, turning frequently. Place it in a fireproof platter, pour over it the strained marinade and bake about twenty minutes. 348. TONGUE— MEXICAN Slice boiled tongue, fresh or salt, thin ; add half a cup of stoned ripe olives, cover with chile Colorado (No. 117), and simmer until quite tender. Serve with Mexican rice (No. 225). 349. TONGUE, SPANISH Boil a large beef tongue for an hour; then remove the skin, trim the roots and cover well with boiling water. Add soup-greens and herbs, and simmer until tender — two or three hours. Remove to a platter and cover with Spanish sauce (No. 141). 350. TONGUE WITH WALNUT SAUCE— SPANISH Boil a fresh tongue an hour, skin, trim carefully, and boil again until tender in soup stock, adding a cup of diced vegetables and a kitchen bouquet, a green pepper, etc. Soak four slices of stale bread in water. When soft squeeze in a cloth and mash. Chop fine and pound two dozen wal- nuts ; mix with the bread and fry in a spoonful of color (No. 119). Add enough strained broth to make a smooth creamy sauce ; bring to a boil ; then pour over the tongue, which has been placed on a hot platter. Serve with tomatoes (No. 237), or (No. 239). 351. VEAL GALANTINE— ENGLISH Lay flat on the table a small, boned breast of veal. Sprin- kle lightly with nutmeg, cloves and mace and plenty of salt and paprika. Spread with half a pound of sausage meat, then with three slices of bacon and a sliced egg, and two or three canned red peppers (if convenient) ; last with another half-pound of sausage. Roll up tightly, tie firmly, then wrap firmly in a pudding cloth, which tie at both ends. MEAT, POULTRY, AND GAME 99 Boil in soup, with soup greens, for three and a half hours. Remove and, before it is cold, take off the cloth (which will have become loose), reroll, tie again and place the galantine between two boards, with a heavy wreight on them, until cold. Remove the strings, brush over with meat glaze and garnish with chopped aspic. (Glaze) — Soak a tablespoon of gelatine in a cup of clear consomme or gravy, heat until dissolved, add a few drops of caramel or kitchen bouquet and, when cold and on the point of setting, use as required. 352. VEAL ROAST— GERMAN Place a small roast of veal in a deep dish; almost cover with milk and let it stand for two days. Transfer carefully to a roasting pan ; season with salt and pepper and baste well, from time to time, with the curdled milk which will form the gravy. 353. VEAL SHOULDER— BOURGEOISE Place a few slices of fresh pork or bacon in a Dutch oven or casserole. Lay on them a shoulder of veal and cover with more slices. Mix a pint of hot water with a table- spoon of vinegar, three chopped onions, a bit of garlic, a kitchen bouquet, a chopped green pepper (without seed), and two tablespoons of olive oil

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