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Beef Juice Cooked

A dish of grilled rump steak juice, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Juice Cooked

Ingredients

Directions

Cook the steak

  1. Grill the meat rapidly over a clear fire until cooked.

  2. Cut the steak into strips.

Extract and serve

  1. Press out the juice using a lemon squeezer into a hot cup.

  2. Season the juice to taste and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rump steak
Provides the meat whose juices are pressed out to make the drink.

The step that matters

Grill the meat rapidly over a clear fire until cooked. Searing the surface quickly over high heat browns the outside and keeps the inside juicy, so more flavourful juice is retained in the meat for pressing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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