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Broiled Beef Essence


  • 1/2 pound steak from top of round (cut 3/4 inch thick)


Wipe steak, remove all fat, and place in a heated broiler. Broil three minutes over a clear fire, turning every ten seconds to prevent escape of juices. Put on a hot plate, and cut in one and one-half inch pieces; gash each piece two or three times on each side. Express the juice with a lemon squeezer and turn into a cup, set in a dish of hot water, care being taken that heat is not sufficient to coagulate juices. Season with salt.


The Boston Cooking-School Cook Book (1896).


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