Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/568

This page has been validated.

use. Before using the gridiron it should be heated and the bars well rubbed with paper, and afterwards with fat or suet, to prevent the meat sticking to them. The chief point in grilling is to quickly harden the outside of the meat, in order to keep in the flavour and goodness, and this result is achieved more quickly if the meat be brushed over with salad-oil or warm butter before grilling. The steak should be turned frequently, by means of steak-tongs, or failing these a fork, which must not, however, be thrust into the lean part of the meat to make holes through which the juices of the meat would escape. A steak cooked to perfection should be very dark on the outside, and the inside red and full of gravy. When done, spread the butter lightly on the surface, sprinkle with salt and pepper, and serve on a very hot dish. If liked, the dish may be garnished with watercress or scraped horse-radish. Oyster sauce, grilled or baked tomatoes, or fried onions, are frequently served with beefsteak; they must always be cooked first, as the shortest possible time must be allowed to elapse between the steak leaving the grill and being served.

Time.—10 to 15 minutes, for steaks of average thickness. Average Cost, 1s. 2d. to 1s. 4d. per lb. Sufficient, for 4 persons.

Different Seasons for Beef.—The Scots breed of oxen is esteemed the first in quality. Each county has its particular season, and the London and other large markets are supplied by those counties where animals, from local circumstances, are in the best condition. Thus, the season in Norfolk and Suffolk, from whence the Scots come, begins about Christmas and ends about June, their place being then taken by grass fed oxen. A large quantity of most excellent beef is sent from Scotland, and some of the best London butchers are supplied from this source.


Ingredients.—1½ lb. of rump steak, salt and pepper, butter or frying-fat.

Method.—Although this method of cooking steaks is not to be recommended, it is often more convenient than grilling, and with proper care the tender juicy qualities of the steak may be preserved, but it is less easily digested, in consequence of the fat in which it is fried. Make the butter or fat hot in a frying-pan, have sufficient to barely cover the bottom of the pan, put in the steak, fry one side quickly, then turn and fry the other side. When the entire surface is browned and hardened the cooking should be done a little more slowly, to avoid burning the fat in the pan, the steak being repeatedly turned. The steak may be served with a little butter spread lightly on the surface, or with gravy. To make this, drain off all the fat, add a little boiling water to the sediment in the frying-pan, season with salt and pepper, boil up, skim, strain, and serve round the dish or separately in a sauce-boat.

Time.—From 10 to 15 minutes. Average Cost, from 1s. 3d. to 1s. 4d. per lb. Sufficient for 4 to 5 persons.