Recipes > Meat > Pan Broiling or Frying Meat

Pan Broiling or Frying Meat

Instructions

Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.

Source

The New Royal Cook Book (1920).

Print

Print recipe/article only


comments powered by Disqus