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Broiled and Fried Meats


If the steak is tender, never pound or chop it. If there is much fat, trim it off, or it will drop on the coals and smoke. If tough, as in the country is very likely to be the case, pounding becomes necessary, but a better method is to use the chopping-knife; not chopping through, but going lightly over the whole surface. Broken as it may seem, it closes at once on the application of a quick heat. The best broiler is by all means a light wire one, which can be held in the hand and turned quickly. The fire should be quick and hot. Place the steak in the centre of the broiler, and hold it close to the coals an instant on each side, letting both sear over before broiling really begins.

Where a steak has been cut three-quarters of an inch thick, ten minutes will be sufficient to cook it rare, and fifteen will make it well done. Turn almost constantly, and, when done, serve at once on a hot dish. Never salt broiled meats beforehand, as it extracts the juices. Cut up a tablespoonful of butter, and let it melt on the hot dish, turning the steak in it once or twice. Salt and pepper lightly, and, if necessary to have it stand at all, cover with an earthen dish, or stand in the open oven. Chops and cutlets are broiled in the same way. Veal is so dry a meat that it is better fried.

Where broiling for any reason cannot be conveniently done, the next best method is to heat a frying-pan very hot; grease it with a bit of fat cut from the steak, just enough to prevent it from sticking. Turn almost as constantly as in broiling, and season in the same way when done. Venison steaks are treated in the same manner.


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The Easiest Way in Housekeeping and Cooking (1903).

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