Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Broiled Meat

Name: Broiled Meat
Yield: 1 servings
Ingredients: the meat; a bit of the fat from the meat; the platter heating

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Meat should be pink and juicy when done, not raw or dry.

A modern interpretation · AI-generated from the original record

Ingredients

the meat
a bit of the fat from the meat
the platter heating

Method

Remove excess fat from the meat.
Grease a double wire broiler with fat or salt-pork rind.
Place the thickest part of the meat in the middle of the broiler.
Do not salt the meat.
Hold the broiler near the fire to sear the outside, counting ten seconds before turning.
Cook for four minutes if one inch thick, six minutes if one and a half inches thick.
Turn often and do not cut into the meat to retain juices.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 17. The excerpt below is the record exactly as published.

the meat, which has a very different flavor from that of the coal flame. When the steak has much fat, remove 22 The Boston Cook Book. part of it. A little fat will improve the flavor, baste the meat, and keep it from becoming too dry. The oven damper should always be opened while broiling, that the smoke of the dripping fat may be carried into the chimney. There is nothing better for broiling than a double wire broiler. It is well to have several sizes. Grease it well with a bit of the fat from the meat, or with salt-pork rind. Place the thickest part of whatever is to be broiled next the middle of the broiler. Do not salt the meat, as salt draws out the juice. Have the platter heating

Cook this with the app: pantry check, scaling, and the assistant.