Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 177

Have the steaks cut nearly an inch thick. Wipe with a damp cloth and lay in salad oil for an hour. Drain and put upon a gridiron over a clear fire. Broil slowly, rubbing with butter from time to time. They will take at least twenty minutes to cook, and must be watched carefully that they do not scorch. When done, put upon each steak a generous lump of butter and sprinkle with salt and pepper.