Mutton Steaks - Broiled
- Steaks
- Fresh suet
- Butter
Cut your steaks half an inch thick. When your gridiron is hot, rub it with fresh suet, lay your steaks on it, and keep turning them as quick as possible. If you do not take great care, the fat that drops from the steaks will smoke them. When they are done enough, place them into a hot dish, and rub them well with butter.
Submitted by Aug 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min