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Broiled Steak a La Mode
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with the fore-leg attached; this should be cut off before the piece is broiled, for, being so thick in comparison with the rest of the piece, it is difficult to cook it sufficiently.
The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.
Home › Meats › Broiled Steak a La Mode
29
with the fore-leg attached; this should be cut off before the piece is broiled, for, being so thick in comparison with the rest of the piece, it is difficult to cook it sufficiently.