To Broil Beef Steaks from Modern Cookery for Private Families by Eliza Acton
The steaks should be from half to three quarters of an inch thick, equally sliced, and freshly cut from the middle of a well kept, finely grained, and tender rump of beef. They should be neatly tri...
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Plate
Ingredients
- beef
- fresh mutton suet
- pepper
- salt
- tomato
- oyster
- horseradish
- brown cucumber
- mushroom catsup
- eschalot
- fresh butter
- onion
- mushroom sauce
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