The quick
methods of cookery may be applied to the more desirable cuts of the
round, but the lower round or the vein is generally used for roasting,
braizing, or stewing.
[Illustration: Fig. 11]
[Illustration: Fig. 12]
43. Broiled Beefsteak.--As has already been explained, the steaks cut
from the loin are the ones that are generally used for broiling. When
one of these steaks is to be broiled, it should never be less than 1
inch thick, but it may be from 1 to 2-1/2 inches in thickness, according
to the preference of the persons for whom it is prepared. As the flank
end, or "tail," of such steaks is always tough, it should be cut off
before cooking and utilized in the making of soups and such dishes as
require chopped meats. In addition, all superfluous fat should be
removed and then tried out. Beef fat, especially if it is mixed with
lard or other fats, makes excellent shortening; likewise, it may be used
for sauteing various foods.
When a steak has been prepared in this manner, wipe it carefully with a
clean, damp cloth. Heat the broiler very hot and grease the rack with a
little of the beef fat. Then place the steak on the rack, expose it
directly to the rays of a very hot fire, and turn it every 10 seconds
until each side has been exposed several times to the blaze. This is
done in order to sear the entire surface and thus prevent the loss of
the juice.
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