Steaks, Broiled (French way)
From English and French cookery, 1890
Dredge with a mixture of biscuit powder, salt, pepper, and eschalot powder for flavor.
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.
Steaks, Broiled (French way). — Two rump steaks should be cut about half an inch thick ; take care to have your fire clear, and rub a clean gridiron well with beef suet. When hot, lay on your steaks ; let them broil till the side next the fire is brown ; then turn, and when the other side is brown, lay on a hot dish, with a slice of butter between each ; sprinkle a little pepper and salt over them, and let stand 2 or 3 minutes ; in the meantime, slice a shallot as thin as possible into a spoonful of water ; lay on your steaks again, and keep turning until they are done ; then dish, pour over the shallot and water, and send to table. Add for sauce horseradish and pickles
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