Beef Steaks.
These are eaten in perfection in England only, and, it is said, best in the Chop-houses in London, where daily practice makes the cooking perfect, and because in London the best beef may always be procured. No skill in broiling will render tough meat tender. Steaks are best from the middle of the rump (unless it be the under part of the sirloin), after the meat has been killed five days (if the weather permit), or even longer. They should be of about ¾ of an inch in thickness; beat them a very little. Sprinkle a little salt over the fire, lay the steaks on the hot gridiron, turn them frequently, and when the fat blazes and smokes much, quickly remove the gridiron for an instant, till it be over, and the steak will be sufficiently done, in from ten to fifteen minutes. Have a hot dish by the side of the fire; and, to gratify the taste of some persons, rub it with a piece of eschalot; at all events let the dish be hot, and as you turn the steaks, if there be any gravy at the top, drop it into the dish. Before you dish them, put a piece of fresh butter, and a spoonful of catsup in the dish; then sprinkle the dish with a little salt, lay the steaks in the dish, and turn them once or twice, to express the gravy. Garnish with horse-radish, or pickles. Oyster, and many other sauces may be served; some beef steak eaters say that its own gravy, pepper and salt, are all that a good beef steak requires, unless it be a little sliced raw onion or tarragon; others like fried onions.
Beef Steaks, with Potatoes.
Beat them flat; season on both sides with pepper, salt, and such mixed spices as you choose; dip the steaks in melted butter, lay them on the gridiron, and broil them, as directed in the last receipt. Have a little finely-rubbed parsley, or chopped eschalot, a piece of butter, and some pepper and salt, in a hot dish; when the steaks are done, lay them in it, turn them once or twice, and arrange slices of potatoes fried, round them. Or: spread mashed potatoes quite hot in the dish, and lay the steaks on.
Blade bone of Veal.
Broil it till quite done. Serve it with stewed mushrooms, or a garnish of pickled mushrooms and slices of lemon.
Mutton and Lamb Chops, also Rabbit and Fowl cut up, Sweetbread and Kidneys.
These may all be broiled in the same way as plain beef steak. Take care that the fat which drops from mutton and lamb, does not smoke the chops; where there is danger, take off the gridiron, and hold it aslant over the fire. Kidneys must, to prevent their curling, be stretched on a skewer. They may be dressed in a more savoury way, thus: dip them in egg, then in a mixture of bread-crumbs, and savoury herbs, before you put them on the gridiron. For mutton, a piece of butter in a hot dish, with a little catsup, is good sauce; but no catsup for lamb; cucumber sauce is better.—(See Blade bone of Pork.)
Pork Chops
Require a very strong fire, and more cooking than mutton, for they must be well done, about a quarter of an hour; cut them once to ascertain the state they are in. Mix in a little gravy, rather thin than rich, a spoonful of made mustard; pour this quite hot, over the chops, in the dish, to mix with their own gravy; then strew over them a little dry sage, rubbed small, and some chopped eschalot. Pork chops may be dressed in a Dutch oven.