To Broil Beef Steaks

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By Eliza Acton

Published 1845

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The steaks should be from half to three quarters of an inch thick, equally sliced, and freshly cut from the middle of a well kept, finely grained, and tender rump of beef. They should be neatly trimmed, and once or twice divided, if very large. The fire, as we have already said in the general directions for