hold in the juices, enough of which will escape for the gravy. All
rough bits should have been'trimmed off, and a joint of eight or ten
pounds rubbed with a tablespoonful of salt. Dredge thickly with
flour, and let it brown on the meat before basting it, which must be
done as often as once in fifteen minutes. Pepper lightly. If the
water in the pan dries away, add enough to have a pint for gravy
in the end. Dredge with flour at least twice, as this makes a
crisp and relishable outer crust. Take up the meat, when done, on
a hot platter. Make the gravy in the roasting-pan, by setting it on
top of the stove, and first scraping up all the browning from the
corners and bottom. If there is much fat, pour it carefully off. If
the dredging has been well managed while roasting, the gravy will
be thick enough. If not, stir a tablespoonful of browned flour smooth
in cold water, and add. Should the gravy be too light, color with
a tablespoonful of caramel, and taste to see that the seasoning is
right.
Broiled Beefsteaks or Rumpsteaks. — Select steaks and have
ready a piece of butter the size of a walnut; salt to taste, one table-
spoonful of good mushroom catsup, or Worcestershire sauce. As the
success of a good broil depends on the state of the fire, see that it is
bright and clear, and perfectly free from smoke, and do not add any
fresh fuel just before you require to use the gridiron. Sprinkle a
little salt over the fire, put on the gridiron for a few minutes to get
thoroughly hot through ; rub it with a piece of fresh suet to prevent
the meat from sticking, and lay on the steaks, which should be cut
of an equal thickness, about three-quarters of an inch, or rather thin-
ner, and level them by beating as little as possible with a rolling-pin.
Turn them frequently with stcak-tongs ; if these are not at hand, stick
a fork in the edge of the fat, so that no gravy escapes, and in from
eight to ten minutes they will be done. Have ready a very hot dish,
into which put the catsup, and, when liked, a little minced shallot ;
dish up the steaks, rub them over with butter, and season with pepper
and salt. The exact time for broiling steaks must be determined by
taste, whether they arc liked underdone or well done ; more than
27
430 THE hearthstone; or, life at HOiME.
from eight to ten minutes for a steak three-quarters of an inch in
thickness, we think, would spoil and" dry up the juices of the meat.
Great expedition is necessary in sending broiled steaks to table; and
to have them in perfection, they should not be cooked till everything
else prepared for dinner has been dished up, as their excellence en-
tirely depends on their being served very hot. Garnish with scraped
horse-radish or slices of cucumber✪ Broiled Beef Steaks. Oyster, tomato, onion, and many
other sauces are frequent accompaniments to rumpstcak, but true
lovers of this English dish reject all additions but pepper and salt.
Seasonable all the year, but not good in the height of summer, as
the meat cannot hang long enough to be tender.
Broiled Beef-bones. — Separate the bones of ribs or sirloin, taking
care that the meat on them is not too thick in any part ; sprinkle
them well with salt and pepper, and broil over a very clear fire.
When nicely browned they are done, but do not allow them to
blacken.
Page 273 · 1 recipe record on this page
Presented as published in 1883. 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
hold in the juices, enough of which will escape for the gravy. All rough bits should have been trimmed off, and a joint of eight or ten pounds rubbed with a tablespoonful of salt. Dredge thickly with flour, and let it brown on the meat before basting it, which must be done as often as once in fifteen minutes. Pepper lightly. If the water in the pan dries away, add enough to have a pint for gravy in the end. Dredge with flour at least twice, as this makes a crisp and relishable outer crust. Take up the meat, when done, on a hot platter. Make the gravy in the roasting-pan, by setting it on top of the stove, and first scraping up all the browning from the corners and bottom. If there is much fat, pour it carefully off. If the dredging has been well managed while roasting, the gravy will be thick enough. If not, stir a tablespoonful of browned flour smooth in cold water, and add. Should the gravy be too light, color with a tablespoonful of caramel, and taste to see that the seasoning is right.
Broiled Beefsteaks or Rumpsteaks. — Select steaks and have ready a piece of butter the size of a walnut; salt to taste, one tablespoonful of good mushroom catsup, or Worcestershire sauce. As the success of a good broil depends on the state of the fire, see that it is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron. Sprinkle a little salt over the fire, put on the gridiron for a few minutes to get thoroughly hot through ; rub it with a piece of fresh suet to prevent the meat from sticking, and lay on the steaks, which should be cut of an equal thickness, about three-quarters of an inch, or rather thinner, and level them by beating as little as possible with a rolling-pin. Turn them frequently with steak-tongs ; if these are not at hand, stick a fork in the edge of the fat, so that no gravy escapes, and in from eight to ten minutes they will be done. Have ready a very hot dish, into which put the catsup, and, when liked, a little minced shallot ; dish up the steaks, rub them over with butter, and season with pepper and salt. The exact time for broiling steaks must be determined by
taste, whether they arc liked underdone or well done ; more than
430 THE hearthstone; or, life at HOiME.
from eight to ten minutes for a steak three-quarters of an inch in thickness, we think, would spoil and dry up the juices of the meat. Great expedition is necessary in sending broiled steaks to table; and to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their excellence entirely depends on their being served very hot. Garnish with scraped horse-radish or slices of cucumber. Oyster, tomato, onion, and many other sauces are frequent accompaniments to rumpsteak, but true lovers of this English dish reject all additions but pepper and salt.
Seasonable all the year, but not good in the height of summer, as the meat cannot hang long enough to be tender.
Broiled Beef-bones. — Separate the bones of ribs or sirloin, taking care that the meat on them is not too thick in any part ; sprinkle them well with salt and pepper, and broil over a very clear fire. When nicely browned they are done, but do not allow them to blacken.
Records on this page
Broiled Beef Steaks