Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Beefsteak Broiled.

Place the gridiron over a clear fire; rub the bars with a little of the fat, to keep from sticking. The moment it hardens a little—which closes the pores of the meat—turn it over, thus hardening both sides. You may then moisten with butter, or a little of the fat of the steak, and season with salt and pepper. Lay on a hot dish along with the best butter, which, with the juices of the meat, makes the best of gravy, and cooked in this style you have a most delicious steak.