Some like steak rare, others well done, and tastes dif-
fer so widely that the exact time necessary for broiling a
steak cannot be given. A steak an inch thick will cook
rare in eight minutes, medium in ten minutes, and well
done in twelve minutes, and during the process of cook-
ing the broiler should be turned at least twenty times.
A thinner steak requires a shorter, and a thicker steak a
longer time to broil. One can determine the condition
of a steak pretty correctly in this manner : Press upon
it with the point of a spoon or a dull knife blade. If
the resistance to the pressure is firm the steak is un-
cooked. If the resistance is slight the steak is rare. If
there is no resistance it is well done. When a steak is
sufficiently cooked it should be served at once. The
usual method of serving a steak is to lay it on a warm
platter upon which has been placed a small quantity of
butter, salt, and pepper✪ To Broil a Steak; but it is quite customary to
Broiling. 37
serve a steak without seasoning, thus permitting the
eater to season according to inclination.
A popular cook-book, after giving some sensible di-
rections for broiling a steak, adds, * ' It should when
broiled be well seasoned, placed on a piping hot platter,
and another hot platter placed over it and left there for
ten minutes to draw out a nice, rich gravy." In its
proper place ** a nice, rich gravy " is undoubtedly a good
thing, but most people consider it superfluous with a
tender, juicy, perfectly broiled steak; and especially so
when it is manufactured of juices drawn, expressly for
that purpose, from the steak. A broiled steak should
never be placed upon * * a piping hot platter, ' ' lest it
get overcooked and have the juices drawn out; but as
soon as broiled it should be put upon a warm plate or
platter and kept at a moderate, even temperature. So
treated it will remain for ten or fifteen minutes in
nearly as perfect condition as when removed from the
broiler.
Fresh meats should not be seasoned before they are
put to broil, or while broiling; neither should the surface
be cut or broken during the process of broiling. The
juices are extracted and the meat rendered dry and
tasteless by such practices.
To Broil Chops. — Mutton chops should have most of
the fat removed from them and should be trimmed
neatly, and broiled and served like beefsteak. A mutton
chop should be at least an inch thick.
Lamb chops should be trimmed, broiled, and served
like mutton chops. As the fat of lamb is more delicate
than the fat of mutton, a larger quantity of fat should be
38 The Art of Cookery.
left on a lamb than on a mutton chop. Lamb chop✪ To Broil Chopss are
frequently served on thin slices of dry toast.
Veal and pork chops may be broiled, like mutton or
lamb chops, but the best method of cooking is to saut6
or braise them.
To Broil Sweetbreads. — If the sweetbreads are young
soak them an hour in cold salted water✪ To Broil Sweetbreads, then cut in
slices and broil over the fire, in a wire broiler. If they
are old and tough, place them in boiling water, cook
until tender — from half an hour to two hours, according
to age — remove from the fire, place in cold water to
harden, and, when perfectly cold, wipe dry, slice, and
broil.
Page 12 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Some like steak rare, others well done, and tastes differ so widely that the exact time necessary for broiling a steak cannot be given. A steak an inch thick will cook rare in eight minutes, medium in ten minutes, and well done in twelve minutes, and during the process of cooking the broiler should be turned at least twenty times. A thinner steak requires a shorter, and a thicker steak a longer time to broil. One can determine the condition of a steak pretty correctly in this manner : Press upon it with the point of a spoon or a dull knife blade. If the resistance to the pressure is firm the steak is uncooked. If the resistance is slight the steak is rare. If there is no resistance it is well done. When a steak is sufficiently cooked it should be served at once. The usual method of serving a steak is to lay it on a warm platter upon which has been placed a small quantity of butter, salt, and pepper; but it is quite customary to
Broiling. 37
serve a steak without seasoning, thus permitting the eater to season according to inclination.
A popular cook-book, after giving some sensible directions for broiling a steak, adds, * ' It should when broiled be well seasoned, placed on a piping hot platter, and another hot platter placed over it and left there for ten minutes to draw out a nice, rich gravy." In its proper place ** a nice, rich gravy " is undoubtedly a good thing, but most people consider it superfluous with a tender, juicy, perfectly broiled steak; and especially so when it is manufactured of juices drawn, expressly for that purpose, from the steak. A broiled steak should never be placed upon * * a piping hot platter, ' ' lest it get overcooked and have the juices drawn out; but as soon as broiled it should be put upon a warm plate or platter and kept at a moderate, even temperature. So treated it will remain for ten or fifteen minutes in nearly as perfect condition as when removed from the broiler.
Fresh meats should not be seasoned before they are put to broil, or while broiling; neither should the surface be cut or broken during the process of broiling. The juices are extracted and the meat rendered dry and tasteless by such practices.
To Broil Chops. — Mutton chops should have most of the fat removed from them and should be trimmed neatly, and broiled and served like beefsteak. A mutton chop should be at least an inch thick.
Lamb chops should be trimmed, broiled, and served like mutton chops. As the fat of lamb is more delicate than the fat of mutton, a larger quantity of fat should be
38 The Art of Cookery.
left on a lamb than on a mutton chop. Lamb chops are frequently served on thin slices of dry toast.
Veal and pork chops may be broiled, like mutton or lamb chops, but the best method of cooking is to sauté or braise them.
To Broil Sweetbreads. — If the sweetbreads are young soak them an hour in cold salted water, then cut in slices and broil over the fire, in a wire broiler. If they are old and tough, place them in boiling water, cook until tender — from half an hour to two hours, according to age — remove from the fire, place in cold water to harden, and, when perfectly cold, wipe dry, slice, and broil.
Records on this page
To Broil a SteakTo Broil ChopsTo Broil Sweetbreads