The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To broil Steaks, boil a hum, Sfc. red wine, a quartered' a pound of sugar, and set over a slow fire to simmer for a quarter of an hour. You may do half the quantity, and put it in a sauce-boat or bason. To Broil Steakes. First have a very clear brisk fire ; let your gridiron be very clean ; put it on the fire; take a chafing-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 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 good onion, and cut it fine; put it in a dish. Do not turn your steak till the one side is done ; then when you turn the other side there will soon be a fine gravy lie on the top of the steak, which you must be careful not to lose. AVhen the steaks are enough, take them carefully off into your dish, that none of the gravy be lost: have ready a hot dish and cover, and carry them hot to table. Directions concerning the Sauce for Steaks. If you have pickles or horse-radish with steaks, never garnish your dish, because the garnish will be dry and the steaks cold ; lay those things on little plates, and carry to table. The great nicety is to have them hot and full of gravy. General Directions concerning Broiling. As to mutton and pork steaks you must keep them turning quick on the gridiron, and have your dish ready over a chafing-dish of hot coals, and carry them to table covered hot. When you broil fowls or pigeons, always take care your fire is clear ; and never baste any thing on the gridiron, for it only makes it smoked and burnt. General Directions concerning Boiling. As to all sorts of boiled meats, allow a quarter of an hour to every pound: be sure the pot is very clean, and skim it well, for every thing will have a scum rise ; and if it boils down it makes the meat black All sorts of fresh meat yon are to put in when the water boils, but salt meat ■when the water is cold. To Boil a Ham. When you boil a ham put it in the copper whilst the water is cold ; wlien it boils, be careful it boib slowly. A ham of twenty pounds takes four hours B 2