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Broiled Beefsteaks

  • Steaks
  • Beef suet
  • Butter
  • Pepper
  • Salt
  • Onion
  • 1 spoonful of water
Procure steaks about half an inch thick, from off a rump of beef. Have a clear fire; rub your gridiron well with beef suet, and when it is hot, lay your steaks on it, and let them broil until they begin to brown; then turn them, and when the other side is equally brown, lay them on a hot dish, with a slice of butter between every steak; sprinkle a little pepper and salt over them, and let them stand two or three minutes; then slice a small onion (as thin as possible) into a spoonful of water, lay your steaks on the gridiron again, keep turning them until they are sufficiently cooked; place them on a dish, pour the water and onions among them, and send them to the table.
Submitted by Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min
Recipe Rascal