Free Recipes

ROLLED STEAK

Take a thin slice from the round or flank steak; trim it neatly, dust
lightly with salt and pepper, then thickly with bread crumbs and a little
chopped parsley.

Roll the steak so that in carving you will cut across the grain; tie
in three places. Put a sliced onion, one carrot, a whole clove, and a
bay leaf in a baking-pan. Put the steak on top, add a pint of hot water,
cover the pan, and cook in a moderate oven one or one and a half hours.
Lift the pan, brown the steak quickly, and dish it, removing the strings.
Make a brown sauce, using the water from the pan. If it does not measure
a half pint, add sufficient water to make the quantity.

ABOUT BROILING STEAK

Wipe, trim off any superfluous fat, and remove the bone. Save the flank
end for broiled meat cakes. Grease the gridiron with some of the fat.
Broil over a clear fire, turning every ten seconds. Cook about four minutes,
if liked rare; longer, if liked well done. Serve on a hot platter. Season
with butter, salt, and pepper. Steaks should be cut at least an inch thick.
Many prefer them much thicker.

Sirloin, cross cut of the rump, and top of the round are all good steaks.
The round is juicy, but has running through it some tough white fiber,
which makes it difficult to masticate. If very tough, pound it with a
meat hammer or cut across it several times on both sides with a sharp
knife. The intense heat will sear the surface quickly, and prevent the
escape of the juices.

Many prefer not to remove the bone in a sirloin steak; but it burns
quickly, and the steak is more easily carved when the bone is removed.
Carve in narrow slices, giving each person a bit of tenderloin, fat, and
the upper part.