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(Meats) - (The International Jewish Cook Book)

Heat the gridiron, put in the steak, turn the gridiron over the hot
coals at intervals of two minutes and then repeatedly at intervals of
one minute. Sprinkle with salt and pepper, and serve on a hot platter.
Chops are done in the same way, but the gridiron is turned twice at
intervals of two minutes and six times at intervals of one minute.

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Broiled Beefsteaks

_Time was_, when John Bull little difference spied

'Twixt the foe at his feet or the friend at his side;

When he found, such his humor in fighting and eating,

His foe, like _beefsteak_, the sweeter for beating.


If it were done, when 'tis done, then 'twere well,

It were done quickly.


Cut the steaks off a rump or the ribs of a fore quarter. Have the

gridiron perfectly clean, and heated over a clear quick fire, lay on the

steaks, and with meat-tongs, keep turning them constantly, till they are

done enough; throw a little salt over them before taking them off the

fire. Serve as hot as possible, plain or with a made gravy and sliced

onions, or rub a bit of butter on the steaks the moment of serving.

Mutton-chops are broiled in the same manner.

Other Recipes

Broiled Beefsteak Sauce Figaro

Serve a portion of broiled beefsteak with Sauce Figaro.

Sauce Figaro.--To Hollandaise sauce add one teaspoon tomato puree. To

prepare tomato puree stew tomatoes, force through a strainer and cook

until reduced to a thick pulp.

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