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Beef-juice on Toast

A slice of toast topped with juice extracted from a medium‑rare beefsteak, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef-juice on Toast

Ingredients

Directions

Cook the beef

  1. Boil the beefsteak until medium rare.

  2. Score the beef in all directions.

Extract and serve

  1. Press the beef between two plates or in a lemon squeezer to extract the juice.

  2. Let the juice fall onto the slice of toast.

  3. Sprinkle a little coarse sea salt over the toast and serve hot.

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

Beefsteak
Supplies the meat juice that becomes the main flavour of the dish.
Toast
Provides a crisp, absorbent base that holds the warm beef juice.

The step that matters

Boil the beefsteak until medium rare. Cooking the steak only to medium rare keeps the meat tender and juicy, so it releases more flavourful liquid when pressed. Overcooking toughens the fibres and squeezes out less juice.

“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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