Name: Beef-steaks
Ingredients: Best part of the rump or sirloin beef, cut 1 inch thick; Salt

Beef-steaks

Ingredients

Best part of the rump or sirloin beef, cut 1 inch thick
Salt

Directions

Prepare a clear hot fire of coals without flame.
Turn the steaks frequently until done, ensuring the gravy remains red when cut.
Serve hot on a hot dish with hot plates.
If the steak is not tender, add salt, pepper, and butter to the hot side, then broil the other side.

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.