Broiled Tenderloin, Chicken, or Mutton Chop
Ingredients
Directions
Cook the steak
Cut out the round piece from the inside of the sirloin steak.
Boil it quickly over a bright fire.
Serve
Turn it with its gravy onto a piece of freshly made toast.
Sprinkle with salt and pepper, but do not add butter.
Place between two hot plates and serve immediately.
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
- Sirloin steak
- Provides the main meat, whose juices and gravy give the dish its flavour and moisture.
- Freshly-made toast
- Forms a base that soaks up the meat juices and gravy, adding a contrasting texture.
The step that matters
Serve immediately between hot plates. Toast softens quickly once it soaks up gravy, and meat cools fast. Keeping the plates hot and serving at once preserves warmth and a contrast of textures.
“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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