Broiled Beefsteak
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a slice cut
- 1 slice porterhouse steak
- 1 dozen small onions
Method
- Use a slice cut from the rump, round, or sirloin, cut one and one half inches to two and a half inches thick.
- Wipe meat;
- place on hot broiler, and broil over a clear fire from five to ten minutes, turning every ten seconds.
- Serve on a hot platter, spread with butter, and season with salt and pepper.
- If there is a large amount of fat on the steak, be sure it is well browned before serving.
- Beefsteak smothered in Onions 1 dozen small onions 1 slice porterhouse steak, cut thick salt pepper Heat a frying pan hissing hot.
- Put in beefsteak, searing first on one side, then on the other;
- cook five minutes;
- season with salt and pepper;
- add onions which have been cooked one half hour in boiling salted water.
- Cover and simmer twenty or thirty minutes.
- Remove steak to platter, spread with butter, and season with salt and pepper.
- Season onions with salt, pepper, and butter, and serve around steak.