Recipes > Meat > Beef > Steak > Broiled Beefsteaks

Broiled Beefsteaks

Time was, when John Bull little difference spied
'Twixt the foe at his feet or the friend at his side;
When he found, such his humor in fighting and eating,
His foe, like beefsteak, the sweeter for beating.
—MOORE.

If it were done, when 'tis done, then 'twere well,
It were done quickly.
—SHAKSPEARE.

Instructions

Cut the steaks off a rump or the ribs of a fore quarter. Have the gridiron perfectly clean, and heated over a clear quick fire, lay on the steaks, and with meat-tongs, keep turning them constantly, till they are done enough; throw a little salt over them before taking them off the fire. Serve as hot as possible, plain or with a made gravy and sliced onions, or rub a bit of butter on the steaks the moment of serving. Mutton-chops are broiled in the same manner.

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Source

A Poetical Cook-Book (1864).