Saturday, September 17, 2011
Rub the bars of the gridiron smooth, and then grease them slightly; lay on a sirloin steak weighing about three pounds; put the gridiron over a hot fire; if the fire is not clear throw a handful of salt into it to clear it; broil the steak, turning it frequently so that it cannot burn, until it is done to the required degree; do not cut into it to ascertain this, but test it by pressing the tips of the fingers upon it; if it spring up again after the pressure is removed it is done rare; if it remains heavy and solid it is well done; while it is broiling prepare a maître d'hotel butter according to receipt No. 16; spread it over the steak after you have laid it on a hot dish, and arrange the Parisian potatoes at the sides of the dish; send it to the table at once. After the proper cooking of a steak comes the immediate eating thereof, if it is to be found perfect.
Labels: Beef steak