The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1869-02-27
A BEEFSTEAK.
How to choose and How to COOK 1t.
From RearM and Homo.

|
The steak usually considered the best
is cut from the loin, the place formerly
almost universally used for roasting,
and called the sirlOin. This is the cele.
brated porter house steak. 1t has the
tenderloin, with its delicious soft fat,
for those who like the tender meat, and
| the sirloin, which Is somewhat more
highly flaYored. The porter house
steak is better than the tenderloin or
| fllet; the latter Is very tender, but has
not much flavor, and should be larded
\ or served with some made sauce to be a
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
counted the best roasting pieces. This
steak, If properly cooked, can hardly be
excelled by the best porter house. 1t
should be an axiom with all good mar
keters. that no steak can be properly
cooked that is less than an inch and Il
quarter In thickness, and it is better an
inch and half thick.
To broil good steak is easy, and at
the same time 1t Is difficult sometimes
to make cooks appreciate the impor-
tance OF minutiO, .and to force them
to discard certain old fashioned, mis-
taken notions. To one familiar only
with the results of culinary operations,
1t will seem almost preposterous to say
that good steak should not be pound
ed; but it is a fact that implements
have been devised and constructed for
that purpose alone. Do not pound
good steak, but 1atten it little with
the side of the chopper, trim it proper
ly, prepare it carefully, and cook 1t rap
idly.
Some epicures regard it as very i'm
pOrtant to season the steak before cook
ing il, while others do not put anything
IOnnT II nOtiI ia done. This question.
about W hiCh there is considerable differ
enee OF opinion, is OF little practical
Importance. If the meat be good, 1t
makes no difference when the steak Is
sailed and peppered.
To prepare the steak, rub in salt and
pepper we'll 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 be placed
between the bars OF 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 a clear fire OF
bright hickory Goals. The next best is
a charcoal fire; but bright fire OF or
binary coal will brOil pretty we'll. 1t
is indispensable that the fire be hot and
clear: and there should be no smoke
from dripping gravy, which can easily
be avoided with proper care. Put the
steak over the fire, and turn; often I'M
til done. When done place. 1t upon
hot dish, sprinkle over it q little more
salt and pepper, spread over it little
sweet butter, and let it be served and
eaten Immediately. The difference in
flavor between a well-cooked steak
eaten Immediately and one served five
minutes after it is done, is enormous.
a great deal could be said about the
chemistry OF such a steak as we have
just described. AS far as the develop
ment of tho 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 fire.
quent turning prevents the fiber from
being charred. The meat should be
cooked entirely through, and the inte-
rior should be OF n 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 mum
dated with red gravy, which is the real
juice of the meat. Such a dish Is not
only most savory and appetiZlng, but
it is exceedingly digestible. If physi-
clans would learn to give meats pre-
pared in this way 10 their patients
during cOnvalescence more frequently
than they now do, recoverles from eX.
hausting diseases would be more rapid
and complete and IL more attention
were paid to the little minutiao OF
cooking, health and happiness would be
greatly promoted.