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.