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Other Recipes from PRACTICAL COOKERY.Observations Respecting MeatRoast Beef Beef Steak Alamode Beef Beef Liver To Corn Beef Mutton Veal Veal Cutlets Calf's Head Force Meat Balls Calf's Feet Calf's Liver And Heart Collops Plaw A Fillet Of Veal Lamb Shoulder Of Lamb Grilled Lamb's Fry Turkey Goose Chickens Fricassee Pigeons Ducks |
Beef Steak(Practical Cookery.) - (The Most Valuable And Original Receipts)The tender loin is the best piece for broiling--a steak from the round or shoulder clod is good and comes cheaper. If the beef is not very tender, it should be laid on a board and pounded, before broiling or frying it. Wash it in cold water, then lay it on a gridiron, place it on a hot bed of coals, and broil it as quick as possible without burning it. If broiled slow, it will not be good. It takes from fifteen to twenty minutes to broil a steak. For seven or eight pounds of beef, cut up about a quarter of a pound of butter. Heat the platter very hot that the steak is to be put on, lay the butter on it, take up the steak, salt and pepper it on both sides. Beef steak to be good, should be eaten as soon as cooked. A few slices of salt pork broiled with the steak makes a rich gravy with a very little butter. There should always be a trough to catch the juices of the meat when broiled. The same pieces that are good broiled are good for frying. Fry a few slices of salt pork, brown, then take them up and put in the beef. When brown on both sides, take it up, take the pan off from the fire, to let the fat cool; when cool, turn in half a tea cup of water, mix a couple of tea spoonsful of flour with a little water, stir it into the fat, put the pan back on the fire, stir it till it boils up, then turn it over the beef.
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