Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 144

Table of Contents

The best steaks are those from the tender-loin. Those from the round or rump require beating with a rolling-pin. A steak-mallet tears them and destroys the juices of the meat. Without beating they will generally be found too tough or hard for an American taste, though much liked in Europe, where tender-loin steaks are considered too expensive. But they are here so much preferred, that, on good tables, any others are seldom seen. Have all the steaks nearly of a size and shape, and about half an inch thick. Trim off the fat, and cut short the bone, or remove it altogether. Season them with black pepper, but sprinkle on no salt till they have done cooking; as salt, if put on at first, hardens them. Set your gridiron over a bed of bright clear coals, having first rubbed the bars with a very little beef suet, or dripping. Not mutton fat, as it will give the taste of tallow.

A beef steak cannot be cooked in perfection unless over wood coals. To cook them before an anthracite fire, on an upright gridiron, is more like toasting than broiling, and much impairs the true flavor. A gridiron of the usual shape, with grooved or hollow bars to catch the gravy, is best of all. Broil the steaks well; and when done on one side, turn each steak with steak tongs; or a knife and fork, and an inverted plate.

If onions are liked, peel and boil a few; drain and mince them, and sprinkle them thickly over the surface of each steak. When they are well done, take them off the gridiron, and transfer them to a heated dish, laying a small bit of butter upon it; and put another bit of butter on the surface of each steak, having first sprinkled them with a very little fine salt. What there is of their own gravy, pour round them on the dish. Send it to table as hot as possible.

The English custom of eating what is called rare or underdone beef or mutton, is now becoming obsolete. To ladies, especially, all food is disgusting that is red and bloody-looking—and physicians have discovered, that nothing is wholesome unless well cooked. The introduction of French cookery has done that much good.

The onions may be stewed in butter or gravy, and served up in a sauce-boat, seasoned with nutmeg. At the famous beef-steak club of London, each guest is furnished with a small raw onion, to take on his fork, and rub over his empty plate, just before the steaks are served up, which is done one at a time, and as hot as possible, being cooked in the room.