Page:Browne - The Plain Sailing Cook Book.djvu/46

 

BROILED STEAKS OR CHOPS

• MATERIALS
• Any of the following:
• Porterhouse steak
• Sirloin steak
• Filet of beef, sliced
• Pork tenderloins
• Mutton, lamb, or pork chops

• UTENSILS
• Broiler or frying-pan
• Meat-fork

DIRECTIONS

1. Heat the broiler or frying-pan, and grease it with a piece of fat cut from the meat.
2. Wipe the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler.
3. After cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat.
4. Reduce the heat, and cook from fifteen to thirty minutes, depending upon the thickness of the meat, turning every five minutes.
5. Shake a little salt and pepper on both sides of the meat just before it is done, and add a few bits of butter when ready to serve.

REMARKS

Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature.

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