|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from MEATSStewed Squabs
Filet Of Beef A La Rossini
Cold Roast Beef Stewed
Stewed Cold Mutton Or Beef
Lamb With Macaroni
Stewed Fresh Tongue
To Boil A Ham
Pickled Beef Tongue
Pan Roast Beef
An Easy Pot Roast
Pot Roast. Braised Beef
Brisket Of Beef (brustdeckel)
Roast Beef, No. 1
Roast Beef, No. 2
Roast Beef (russian Style)
BROILED BEEFSTEAK(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.
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.
Broiled Beefsteak Sauce FigaroServe 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.
Viewed 1320 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Mushrooms
Chicken À La Italienne
Boned Smelts, SautÉd
Sweet EntrÉe Of Ripe Peaches
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Duck À La Mode In Jelly
Strawberries À La "bridge"
Chicken À La Sweetbread
|Home Made Cookies.ca|