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Beefsteak

A single beefsteak cooked on a broiler, seasoned with fresh suet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beefsteak

Ingredients

Directions

Prepare

  1. Do not wash the steak unless it is dirty; if so, rinse quickly in cold water and dry thoroughly.

  2. Prepare a clear, hot fire.

Cook

  1. If using an iron gridiron, warm it first and rub the bars with fresh suet before placing the meat on it.

  2. Place the steak on the broiler without uncovering the stove above it.

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.

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What each ingredient does

Beefsteak
Provides the main protein that is cooked directly over the heat.
Fresh suet
Rubbed on the gridiron bars to coat them with fat so the meat does not stick.

“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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