To cook a steak in an oven or drum, or any other badly-invented machine
or contrivance, is not to broil it, but to spoil it.
_To make tender._--When cut, trimmed, salted, and peppered, put them in
a bowl, and sprinkle some sweet-oil or melted butter over them; turn
them over in the bowl every two or three hours for from six to twelve
hours.
_To cut and prepare._--Cut the meat in round or oval slices, as even as
possible, of any size, about one inch in thickness, and trim off the
fibres and thin skin that may be around. Do not cut off the fat, but
flatten a little each slice with a chopper.
_To broil._--when the steaks are cut and prepared as directed, they are
slightly greased on both sides with lard or butter (if they have not
been in a bowl with oil or butter before cooking them), placed on a
warmed gridiron, set before or on a sharp fire, turned over once or
twice, and taken off when rather underdone. Salt and pepper them, dish,
spread a _maitre d'hotel_ over them, and serve very warm.
Cooks and epicures differ about the turning over of steaks; also about
broiling them with or without salt; some say that they must not be
turned over twice, others are of opinion that they must be turned over
two or three, and even more times; some say that they must be salted and
peppered before broiling, others say they must not; we have tried the
two ways many times, and did not find any difference; if there is any
difference at all, it is in the quality of the meat, or in the person's
taste, or in the cook's care.
When the steak is served as above, place some fried potatoes all around,
and serve hot. Instead of fried potatoes, put some water-cress all
around, add a few drops of vinegar, and serve. The water-cress is to be
put on raw and cold.
When the steak is dished, spread some anchovy-butter on it instead of a
_maitre d'hotel_, and serve warm also. It may also be served with
lobster-butter instead of a _maitre d'hotel_. Steaks are also served
with horse-radish butter, and surrounded with fried or _souffle_
potatoes.
_With a Tomato-Sauce._--Broil and serve the steak as directed above, and
serve it with a tomato-sauce instead of a _maitre d'hotel_.
_With a Poivrade or Piquante Sauce._--Broil and serve with a _poivrade_
or _piquante_ sauce, instead of a _maitre d'hotel_.
_With Egg._--When the steaks are cut and prepared as directed, dip them
in beaten egg, roll them in bread-crumbs, then broil, and serve them
with either a _maitre d'hotel_ or tomato-sauce, or with potatoes, etc.
_With Truffles._--Set a saucepan on the fire with one ounce of butter in
it; as soon as melted add half a tablespoonful of flour, stir, and, when
turning brown, add also about a gill of broth; stir again for five or
six minutes, when mix three or four tablespoonfuls of good gravy with
the rest; boil gently ten minutes, take from the fire; slice two or
three truffles, mix them with the rest; add salt and pepper to taste;
give one boil, turn over the steak which you have broiled as directed,
and serve.
_With Mushrooms._--Proceed as for truffles in every particular, except
that you use mushrooms.
_Fancy Steak._--Cut the steak two or three inches thick, butter slightly
both sides, lay it on a gridiron well greased and warmed; set it on a
moderate fire and broil it well; to cook it through it must be turned
over many times, on account of its thickness. Serve like another steak,
with a _maitre d'hotel_, _poivrade_, potatoes, or water-cress, etc.