Home › Cooking of True Proteids Continued: Meat › Cooking of True Proteids Continued: Meat: Broiled

Cooking of True Proteids Continued: Meat: Broiled

BROILED SIRLOIN STEAK Choose a small steak with tenderloin on one side, and have it cut one inch and a quarter thick. Wipe it carefully with a cloth wrung out of cold water, and cut off the flank end and any excess of fat. Heat the broiler. Rub the wires of the broiler with a bit of the fat, then put in the steak, having the rim of fat towards the open front of the broiler, that when the meat is held over the coals the melting fat may run down upon it, to baste it. Place the meat over and near the coals; let cook ten seconds, then turn, to cook the other side ten seconds; repeat for three minutes, then move the steak farther from the coals and cook from eight to ten minutes. Remove to a hot platter, and spread over the meat Maitre d' Hotel Butter. (See page 196.) BROILED LAMB CHOPS Prepare and cook as above, except shorten the whole time of cooking to from six to twelve minutes, according to the thickness of the chops. BROILED BEEF CAKES Put a small piece of steak, cut from the top of the round, upon a board; with a dull knife scrape the meat pulp from the connective tissue on one side, then turn and scrape the pulp from the other side, leaving the white fibrous mass on the board. Season the pulp with salt, mix thoroughly, then shape into small, flat cakes. Broil these in a hot, well-oiled broiler. Keep the edge of the cakes as thick as the center, or it will dry out too much in cooking. These required but a few minutes' broiling. They may also be pan-broiled. PAN - BROILED BEEF CAKES Have a cast-iron frying pan very, very hot; rub it over with a bit of fat, but leave no fat in the pan; put in the cakes, turn as soon as the outside is seared a little, keep the pan very hot, and keep turning the meat, until the outside is browned somewhat. Set on a hot platter and season as steak. PAN - BROILED MUTTON CHOPS Prepare the frying pan as above, and cook the chops in the same manner as the beef cakes. Cook from six to eight minutes, according to thickness. The outside should be brown, the center juicy and slightly red. If the chops are from a young creature, cook a little longer and do not leave the center red. HAMBURG STEAK A LA TARTARE Scrape the pulp from the nerves and fibers of a pound of choice round or rump steak and chop the pulp with one-fourth a pound of beef marrow very fine. Chop fine half a green pepper-pod and a slice of onion; cook these in a tablespoonful of hot butter until yellowed and softened; do not brown them. Add these to the meat and marrow with half a teaspoonful of salt, mix thoroughly, then shape into four balls; press the balls into flat cakes with a depression in the center. Rub over the bottom of a hot, iron frying pan with a bit of suet, then put in the meat, and break the yolk of an egg into the depression in each; baste the yolks with a little melted butter and set the frying pan into the oven; let the meat and eggs cook about five minutes, then remove them to a hot serving-dish, pour over a cup and a half of hot, brown or tomato sauce, and serve at once.

This will serve three or four people.