Recipes > Meat > Pan-Broiling

Pan-Broiling

Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments.

Instructions

Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the article to be cooked, sear upon one side, turn and sear upon the other; repeat, turning and cooking until done to taste; five minutes will suffice for small lamb chops. Serve with Maître d'Hôtel Butter.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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