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B Roiling

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Cut
  2. a spoonful of mushroom ketchup
  3. Salt
  4. Chops
  5. Butter
  6. Rub
  7. White pepper
  8. Loin
  9. Bars
  10. Beef steaks
  11. Mutton
  12. Onions
  13. a spoonful of water
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Before you lay your meat on the gridiron, be careful that your fire be verv clear: the kind of cinder termed coak makes the best fire for broiling.
  2. Let your gridiron be very clean, and when heated by the fire, rub the bars with clean mutton suet : this will both prevent the meat from being discoloured, and hinder it from sticking.
  3. Turn your meat quickly while broiling, and have a dish, placed on a chafingdish of hot coals, to put your meat in as fast as it is ready, and carry it hot and covered to table.
  4. Observe never to baste any thing on the gridiron, because that may be the means qt burning it, and making it smoky.
  5. Beef Steaks .
  6. The best beef steaks are those cut off a rump, and should not be more than half an inch in thickness.
  7. Lay on the steaks, and turn them often to keep in the gravy: or, having put them on the gridiron, keep them continually turning ;
  8. whilst dressing, lay upon them a piece of fat ;
  9. and when taken from the fire, put upon them a little grated horse-radish, together with a small portion of butter, mixed with white pepper and salt.
  10. Put into the dish a little hot gravy, in which let there be shred some eschalot, or young onions.
  11. Mutton Chops .
  12. Take a loin of mutton, and cut chops from it about half an inch thick, and cut off the skin, and part of the fat.
  13. Keep turning them often, and take care that the fat which falls from them do not make the fire blaze and smoke your chops.
  14. Put them into a dish as soon as you think they are done, and rub them with butter.
  15. Slice an eschalot very thin into a spoonful of water, and pour it on them with a spoonful of mushroom ketchup, and a little salt.
  16. Or cut the best part of a neck of mutton into chops, having previously cut off the fat, and season them with white pepper and salt : keep frequently turning them.
  17. When sufficiently done, serve them up as hot as possible.

Plating

Cookware for this recipe

  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Grater
  • Spatula
  • Pastry brush