To Broil Steaks is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for four classic dish of grilled (broiled) or griddled rump steaks. The full recipe is presented here and I hope you enjoy this classic British version of: Different Sorts of Sauce for a Hare.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To broil ſteaks.
FIRST have a very clear briſk fire : let your gridiron he very clean ; put it on the ſire, and take a chaffing-diſh with a few hot coals out of the fire. Put the diſh on it which is to lay your ſteaks on, then take fine rump ſteaks about half an inch thick ; put a little pepper and ſalt on them, lay them on the gridiron, and (if you like it) take a ſhalot or two, or a fine onion and cut it fine ; put it into your diſh. Don't turn your ſteaks till one ſide is done, then when you turn the other ſide there will ſoon be fine gravy lie on top top of the ſteak, while you muſt be careful not to loſe. Wen the ſteaks are enough, take them carefully off into your diſh, that none of the gravy be loſt ; then have ready a hot diſh and cover, and carry them hot to table, with the cover on.
Modern Redaction
Ingredients:
4 rump steaks, cut about 12mm thick
1 large onion, cut into thick rings
Method:
Pre-heat your grill (broiler) or griddle pan. When hot add the meat and onion rings. Cook for about 2 minutes per side (or until done to your liking) and serve hot.
