Tenderloin Steak

Ingredients

• Cut the steak three-quarters of an inch thick
• grease it with pure lard
• add a piece of fresh butter the size of a walnut

Method

1. 1

   For an invalid, there is nothing nicer than tenderloin steak, if it is properly made.

2. 2

   Cut the steak three-quarters of an inch thick.

3. 3

   Have ready some bright coals, and when the broiler is hot, grease it with pure lard and lay on the steak.

4. 4

   Turn from side to side as it cooks.

5. 5

   Warm a plate and when the steak is sufficiently done lay it on the plate and sprinkle with salt; add a piece of fresh butter the size of a walnut.

6. 6

   Chop the steak with a knife while putting on the butter, and in that way it will absorb it.

7. 7

   This steak is very nutritious and delightful.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 76. The excerpt below is the record exactly as published.

Tenderloin Steak For an invalid, there is nothing nicer than tender- loin steak, if it is properly made. Cut the steak three- quarters of an inch thick. Have ready some bright coals, and when the broiler is hot, grease it with pure lard and lay on the steak. Turn from side to side as it cooks. Warm a plate and when the steak is sufficiently done lay it on the plate and sprinkle with salt; add a piece of fresh butter the size of a walnut

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