Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 227

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Rub the hot gridiron with a bit of suet before you lay the steak upon it. The fire should be clear and hot, and yourself at leisure to watch and to turn quickly when the meat begins to drip. There are houses in which a flavor of creosote would seem to be inseparable from a broiled steak. Turn swiftly to keep the smoke from it, and the juices in. Try with the point of a keen knife at the end of ten minutes. If the center of the steak be ruddy, and not purple, and the outside of a fine brown, it is done. Remove to a hot platter, pepper and salt and butter well on both sides. Fit a close cover on the dish and set in the open oven for five minutes to draw the juices to the surface.