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Classic
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page 97
Some prefer the clear gravy without the thickening. Serve with mustard or grated
horse-radish and vinegar.
YORKSHIRE PUDDING.
This is a very nice accompaniment to a roast of beef; the ingredients are, one
pint of milk, four eggs, white and yolks beaten separately, one teaspoonful of
salt, and two teaspoonfuls of baking powder sifted through two cups of flour. It
should be mixed very smooth, about the consistency of cream. Regulate your time
when you put in your roast, so that it will be done half an hour or forty
minutes before dishing up. Take it from the oven, set it where it will keep hot.
In the meantime have this pudding prepared. Take two common biscuit tins, dip
some of the drippings from the dripping-pan into these tins, pour half of the
pudding into each, set them into the hot oven, and keep them in until the dinner
is dished up; take these puddings out at the last moment and send to the table
hot. This I consider much better than the old way of baking the pudding under
the meat.
BEEFSTEAK. No. 1.
The first consideration in broiling is to have a clear, glowing bed of coals.
The steak should be about three-quarters of an inch in thickness, and should be
pounded only in extreme cases, i.e., when it is cut too thick and is "stringy."
Lay it on a buttered gridiron, turning it often, as it begins to drip,
attempting nothing else while cooking it. Have everything else ready for the
table; the potatoes and vegetables dished and in the warming closet. Do not
season it until it is done, which will be in about ten to twelve minutes. Remove
it to a warm platter, pepper and salt it on both sides and spread a liberal lump
of butter over it. Serve at once while hot. No definite rule can be given as to
the time of cooking steak, individual tastes differ so widely in regard to it,
some only liking it when well done, others so rare that the blood runs out of
it. The best pieces for broiling are the porter-house and sirloin.
BEEFSTEAK. No. 2.
Take a smooth, thick-bottomed frying-pan, scald it out with hot water, and wipe
it dry; set it on the stove or range, and when very hot, rub it over the bottom
with a rag dipped in butter; then place your steak or chops in it, turn often
until cooked through, take up on a warm platter, and season both sides with
salt, pepper and butter. Serve hot.
Many prefer this manner of cooking steak rather than broiling or frying in a
quantity of grease.
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