Beef Steaks
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- beef steaks
- lard
- salt
- 1 spoonful water
- 1 spoonful mushroom catsup
- horse-radish
Instructions
- The best part of the beef for steaks is the seventh and eighth ribs: the fat and lean are better mixed, and it is more tender than the rump if it be kept long enough.
- Cut the steaks half an inch thick and beat them a little.
- Have fine clear coals. Rub the bars of the gridiron with a cloth dipped in lard before you put it over the coals, so that none may drip to cause a bad smell.
- Put no salt on till you dish them. Broil them quick, turning them frequently.
- The dish must be very hot, with some slices of onion in it. Lay in the steaks and sprinkle a little salt.
- Pour over them a spoonful of water and one of mushroom catsup, both made boiling hot.
- Garnish with scraped horse-radish and put on a hot dish cover.
- Every thing must be in readiness, for the great excellence of a beef steak lies in having it immediately from the gridiron.