To Broil Steaks

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


First have a very clear brisk Fire; let your Gridiron be very clean; put it on the Fire, and take a Chaffing-dish with a few hot Coals out of the Fire: Put the Dish on it which is to lay your Steaks on, then take fine Rump Steaks about Half an Inch thick; put a little Pepper and Salt on them, lay them on the Gridiron, and (if you like it) take a Shalot or two, or a fine Onion, and cut it fine; put it into your Dish: Donโ€™t turn your Steaks till one Side is done, then when you turn the other Side there will soon be a fine Gravy lie on the Top of the Steak, which you must be careful not to lose. When the Steaks are enough take them carefully off into your Dish, that none of the Gravy be soft; then have ready a hot Dish or Cover, and carry them hot to Table, with the Cover on.