Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-05-23
Beef Steak.

rich Juicy piece of steak is deicious .
morsel 81 hungry man can c'o.e HIS lips upon,
vet how few know what it is. We presume
nearly half those who eat beef ste.k At all 10
thi. country. fry i: certainly on the Continent
Of Europe broiled stesk is rarely or never
seen. Tn. Fu opesn. in this country surely
tick tn Fatherlandish h customs in regard to
steak. and CHIPS. with tenacity worthy bet
ter cause English and Americans broi their
steak. /; nevertheless. they make a verv Job OF II
in most case. The fat drips into the Gre and
smokes, an flames and .cnrches the mest; the
heat burns the edge. to coal. and the poor
little thin steak curls and wrbes on the grid
iron if it we're alive with torture. Now and
then it i. put upon a plate and prick and
pressed IN get F'tle juice ou', what il pre-
served to be ..l,ed ami buttered and vatered.
to make little gravy. Finally. the burnt
parts are scr-ped of. butter. salt, and pepper,
administered and il is sent to the table. soak
ing in a lukewarm gravy. on = cold plstter.
A friend WIN ha. taken grea' .ati>fac' ion in
beef stesk properly cooked, sends US the fol-
lowing article cut from The Homestead, which
was formerly published in Connecticut. We
endorse it entirely, only We must a.y that .
little nice butter. even il it does co.t IS cents
D Duud, does not to our taste, either disgulse or
inlure the favor Of the beef:
"When you are lucky "a TO get beef
stesk, don t spoil il iu the cooking. 1t should
be cut nearly an inch in thickness, and divided
by the nstural divisions where practicable
into pe,ces the size IF your hand, or thers-
abouts. Cut away the most OF the fat. Ii
YOU happen to have such thing as beef
steak-pounder" 10 the house, put it into the
fire and burn it to a cnal-ths wood IT 10 usually
made of furnishes capital Goals for bro'lingj
but any Goals will do. if they are hot enough.
The best grdron is the double one of wire.
which you can shut your meat into and turn
without q fork to let the Juice out, but any
grdron will do If it is clean. II you have
much else to see to, besides the steak. you bad
better have something else for breakfast for it
is sin to put beefsteak over tho Goals and
leave II to warp and squirm. and dry up, until
it is as tough and tasteless as the sole OF IN old
shoe Put if you have conscience void Of o.
fense with all men, and are able to concentr trate
your entire energies upon the business, put your
steak over the fre. Now you know that the
outside of broed piece Of meat must be crisp,
and Turn II the inside juicv. to make IL the
most pslatable and Turn Il. nourshing. II
you allow it to rest long with one side to the
fire, Tur, Il, the juice and favor rise to the
surface and are lost The great art Turn u
is to expose the meat at the start. for moment,
to such an intense heat that Turn II the
severed fbers may be scared in such manner a.
to seal up (so to speak) the moisture. 1xss
al Steak be cooked in this way unti is
will not ouly look bloody when cut, but Turn
II will satisfy fully those who like " rare" beef,
without offending Turn IT, such as prefer it
q well done" Butter is worse than wasted
of course Turn IT, You'll have it on the table
for such as wish to disguise the taste of beef,
as well as pepper ard salt. T.rn t. Your
motto is beef and fire. II your Ere il . hot
one, the steak is nearly dons. 1t NAV not be
considered impertiDent to suggest [1'vn ~
that the potatoes being lust done, too, tee
family may gather round the table, 30 as to re-
ceive the steak upon their hot plates directly
from the fire. There will be time for "grace,"
before eating, and you'll be thankful after.
whether it is customary not to cay CO.,
.7m. .3Crie ,dturist.