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To Broil Beef Steak, Veal Cutlets, Pork and Mutton Chops, Liver, Fowl, Game

A method for broiling various meats such as beef steak, veal cutlets, pork chops, mutton chops, liver, fowl, or game.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Broil Beef Steak, Veal Cutlets, Pork and Mutton Chops, Liver, Fowl, Game

Oven, in the book's wordsA good oven

Ingredients

Directions

Prepare and broil

  1. Grease the bars of your grill.

  2. Place the meats on the grill, ensuring they are cut ½ inch thick.

  3. Broil over a hot coal fire without piercing the meat.

  4. Once cooked, transfer to a hot dish; if not done, return to the grill.

Season and serve

  1. Season with salt and pepper, then spread with butter.

  2. Serve immediately while 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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef steak, veal cutlets, pork chops, mutton chops, liver, fowl, or game
The main protein; broiling sears its outside while the inside cooks through.
Butter
Adds richness and moisture to the surface of the cooked meat.

The step that matters

Broil without piercing the meat. Piercing lets juices escape, which dries the meat. Keeping it intact retains moisture, and cutting to a uniform thickness helps it cook evenly.

“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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