Period June-National Steakhouse Month

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Steaks
From “The Cook's Oracle; and Housekeeper's Manual”, By William Kitchiner, 1830

Take care to have a very clear, brisk fire; throw a little salt on it; make the gridiron hot, and set it slanting, to prevent the fat from dropping into the fire, and making a smoke. It requires more practice and care than is generally supposed to do steaks to a nicety; and for
want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection.

Ask those you cook for, if they like it under, or thoroughly done; and what ccompaniments they like best; it is usual to put a table-spoonful of catchup, or a little minced eschalot, into a dish before the fire; while you are broiling, turn the steak, &c. with a pair of steak-tongs, it will be done in about ten or fifteen minutes; rub a bit of butter over it, and send it up garnished with pickles and finely-scraped horse-radish.
 
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Deleted User CS

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Albert. Thanks for sharing your recipe and cooking method for frying the proper outdoor steak. Unfortunately, I am not much of a steak eater: I hate the marble and fat. YUK!!! Just give me a simple grilled hamburger with melted blue cheese crumbles. David.
 
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