Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1869-03-04
farm aud z3onsehuld.
Beefsteak-Hsw to Choose and How &
Geek Ii.

beefsteak-HeW - ~ -
From Hearth and Home.
The steak usually considered the best
is cut from the loin, the place formerly
almost universally used fer roasting, and
called the sirloin. This is the celebrat-
ed porter-house steak. 1t has the ten
derloin, with its delicious soft fat, for
these who like the tender meat, and the
sirloin, which is somewhat more highly
favored. The porter-house steak is bet
ter than the tenderloin or fillet; the
latter is very teIder, but has not much
flavor, and should be larded or served
with seme made sauce to be q good dish.
The small sirloin steak is almost as good
as the porter-house. A magnificent
steak, and one very seldom cut in this
country, is from the rib say the second
cut ribs, which are usually coutited the
best roasting peces. This steak if prop
erly cooked, can hardly be excelled by
the best porter-house. 1t should be an
axiom with all good marketers, that no
steak can be properly cooked that is less
than an inch and a quarter in thickness
and it is better-an inch and halfthick.
To broil good steak is easy, and at
the same time it is difficult sometimes
to make cooks appreciate the Importance
Of minutie, and to force them to discard
certain old fashioned. mistaken notions
To one familiar only with the results of
culinary operations, it will seem almost
preposterous to say that good steak
should not be pounded; but 1T is fact
that implements have been devised and
for that purpose alone. Do
not pound good steak, but fiatten it q
little with the side of the chopper, trim
it properly, prepare it carefully, and
cook it rapidly.
Some epicures regard it as very impor-
tant to season the steak before cooking
upon it until il is done. This question,
about which there is considerable differ
ence of opinion, is of little practical i'm
portance If the meat be good it makes
no difference when the steak is salted
and peppered. -rf~ 80 7-.,ar
To prepare the stead, rub in salt and
pepper well with the hand, and grease
both sides slightly with sweet lard or
fresh butter. Use none of the strong
butter of inferior quality, commonly
known as cooking butter. The steak
thus prepared should then he placed be
tween the bars of a well warmed light
gridiron, so that it can be easily turned
over the fire. The preparation of the
fire is the most important point of
all. The very best is clear fire of
bright hickory Goals. The next best
is charcoal fire; but a bright fire of
ordinary coal will broil pretty well.-l
1t is Indispensable that the fire be hot
and clear; and there should be no smoke
from dripping gravy, which can easily
be abOided with proper care. Put the
steak over the fire, and turn often until |
done. When done, place it upon hot
dish, sprinkle over it little more salt
and pepper, spread over it little sweet |
butter. and let. it be served and eaten
The difference in flavor
between a well-cooked steak eaten i'm |
mediately and one served five minutes
after it is done, is enormous.
A great deal could be said about the
chemistry of such steak as we have |
just described. AS far as the develop
ment, of the aromatic principles of the |
meat is concerned, this dish is simply
perfect. The brisk heat rapidly coagu-
lates the tissue of the exterior, and pre-
vents the escape of the juices, while
being charred. The meat should be !
cooked entirely through, and the interi-
or shoald be of uniform red color
never dark and raw. When such a
steak is cut, if the raw material is of the
best quality, the dish will be inundated |
with red gravy, which is the sreal juice
Of the meat. Such dish is not only
most savory and appetizing, but it is ex-
,eedingly digestible. If physicians
would learn to give meats prepared in
this way to their patients during conva-
escence more frequently than they now
10, recoveries from exhausting diseases
be more rapid and complete; and if more
attention were paid to the little minuti@
If cooking, health and happiness would
De greatly promoted,