Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
To Broil Steak or Chops on a Griddle
From The art of cookery, 1899
Serves 4
Keep turning frequently to retain juices.
A modern interpretation · AI-generated from the original record
Ingredients
- Lay upon it the steak or chops to be cooked
Method
Use a cast-iron or steel griddle.
Have it smoking hot.
Lay upon it the steak or chops to be cooked, and press the meat close to the griddle.
When the side next to the griddle is brown, turn and let the other side brown, and so turn and let brown as often as is necessary.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 15. The excerpt below is the record exactly as published.
To Broil Steak or Chops on a Griddle. — Use a cast- iron or steel griddle. Have it smoking hot. Lay upon it the steak or chops to be cooked
Cook this with the app: pantry check, scaling, and the assistant.