The best BEEF-steaks are those cut from the ribs or from the inside of the sirloin. All other parts are for this purpose comparatively hard and tough.
They should be cut about three quarters of an inch thick, and, unless the BEEF is remarkably fine and tender, the steaks will be much improved by beating them on both sides with a steak mallet, or with a rolling-pin. Do not season them till you take them from the fire.
Have ready on your hearth a fine bed of clear bright coals, entirely free from smoke and ashes. Set the gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping into the fire directly under it. When the gridiron is quite hot, rub the bars with suet, sprinkle a little salt over the coals, and lay on the steaks. Turn them frequently with a pair of steak-tongs, or with a knife and fork. A quarter of an hour is generally sufficient time to broil & BEEF-steak. For those who like them under-done or rare, ten or twelve minutes will be enough.
When the fat blazes and smokes very much as it drips into the fire, quickly remove the gridiron for a moment, till the blaze has subsided. After they are browned, cover the upper side of the steaks with an inverted plate or dish to prevent the flavour from evaporating. Rub a dish with a shalot or small onion, and place it near the gridiron and close to the fire, that it may be well heated. In turning the steak drop the gravy that may be standing on it into this dish, to save it from being lost. When the steaks are done, sprinkle them with a little salt and pepper, and lay them in a hot dish, putting on each a piece of fresh butter. Then, if it is liked, season them with, a very little raw shalot, minced as finely as possible, and moistened with a spoonful of water; and stir a tea-spoonful of catchup into the gravy. Send the steaks to table very hot, in a covered dish. You may serve up with them onion Sauce in a small tureen.
Pickles are frequently eaten with BEEF-steaks.
MUTTON chops may be broiled in the same manner.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)