Steak, Plain Broiled
From English and French cookery, 1890
Avoid pricking the flesh to retain juices.
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, Plain Broiled. — Take rump, buttock, or flank steak, any size, cut thick ; pepper all over, and rub well in ; place on cleaned gridiron, previously greased, over clear fire ; throw on a few dry sticks or small lumps of dripping, and flare both sides of broil until lightly brown. Then lift off until flames have ceased, and finish broiling slowly, turning frequently. Place on a hot dish, and pour over hot mushroom ketchup or Lea and Perrin’s Worcester Sauce. Garnish with a large lump of butter
Cook this with the app: pantry check, scaling, and the assistant.