Beef Steaks
The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; cut the steaks half an inch thick, beat them a little, have fine clear coals, rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, that none may drip to cause a bad smell, put no salt on till you dish them, broil them quick, turning them frequently; the dish must be very hot, some slices of onion in it, lay in the steaks, sprinkle a little salt, and pour over them a spoonful of water and one of mushroom catsup, both made boiling hot, garnish with scraped horse-radish, and put on a hot dish cover.
Instructions
- 1
The best part of the beef for steaks, is the seventh and eighth ribs, the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough; cut the steaks half an inch thick, beat them a little, have fine clear coals, rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, that none may drip to cause a bad smell, put no salt on till you dish them, broil them quick, turning them frequently; the dish must be very hot, some slices of onion in it, lay in the steaks, sprinkle a little salt, and pour over them a spoonful of water and one of mushroom catsup, both made boiling hot, garnish with scraped horse-radish, and put on a hot dish cover.
- 2
Every thing must be in readiness, for the great excellence of a beef steak lies in having it immediately from the gridiron.