To Broil Beefsteaks
From The "A1" cookery book, 1901
Serves 2
Do not season with salt before cooking.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 28. The excerpt below is the record exactly as published.
To Broil Beefsteaks. — The steaks should be from half to three quarters of an inch thick, equally sliced and freshly cut from the middle of a well-kept, tender rump of beef. The fire must be strong and clear. The bars of the gridiron should be thin and not very close together. When they are thoroughly heated, without being sufficiently burning to scorch the meat, wipe and rub them with fresh mutton suet ; next pepper
Cook this with the app: pantry check, scaling, and the assistant.