The 1918 Fanny Farmer Cookbook

sirloin steak should be removed before cooking. It may be put in soup kettle, or lean part may

be chopped and utilized for meat cakes, fat tried out and clarified for shortening.

To Broil Steak. Wipe with a cloth wrung out of cold water, and trim off superfluous fat.

some of the fat grease a wire broiler, place meat in broiler, (having fat edge next to handle),

With

and

broil over a clear fire, turning every ten seconds for the first minute, that surface may be well

seared, thus preventing escape of juices. After the first minute, turn occasionally until well

cooked on both sides. Steak cut one and one−half inches thick will take ten minutes, if liked

rare; twelve to fifteen minutes, if well done. Remove to hot platter, spread with butter, and

sprinkle with salt and pepper.

Beefsteak with Maître d’Hôtel Butter

Serve Broiled Steak with Maître d’Hôtel Butter.

Porterhouse Steak with Mushroom Sauce

Serve broiled Porterhouse Steak with Mushroom Sauce.

Porterhouse Steak with Tomato and Mushroom Sauce

Serve broiled Porterhouse Steak with Tomato and Mushroom Sauce.

Porterhouse Steak, Bordelaise Sauce

Serve broiled porterhouse steak with

Bordelaise Sauce. Cook one shallot, finely chopped, with one−forth cup claret until claret

reduced to two tablespoons, and strain. Melt two tablespoons butter, add one slice onion, two

slices carrot, sprig of parsley, bit of bay leaf, eight peppercorns, and one clove, and cools until

brown. Add three and one−half tablespoons flour, and when well browned add gradually one

cup Brown Stock. Strain, let simmer eight minutes, add claret and one tablespoon butter.

Season with salt and pepper. Remove marrow from a marrow−bone and cut in one−third inch

slices; then poach in boiling water. Arrange on and around steak, and pour around sauce.

Chapter XII − BEEF

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