Broiled Beef Essence

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ½ lb. steak from top of round (cut ¾ inch thick).


Wipe steak, remove all fat, and place in a heated broiler. Broil three minutes over a clear fire, turning every ten seconds to prevent escape of juices. Put on a hot plate, and cut in one and one-half inch pieces; gash each piece two or three times on each side. Express the juice with a lemon squeezer and turn into a cup, set in a dish of hot water, care being taken that heat is not sufficient to coagulate juices. Season with salt.