Page:Browne - The Plain Sailing Cook Book.djvu/46

 BROILED STEAKS OR CHOPS


 * MATERIALS

Any of the following:

Porterhouse steak

Sirloin steak

Filet of beef, sliced

Pork tenderloins

Mutton, lamb, or pork chops


 * UTENSILS

Broiler or frying-pan

Meat-fork

DIRECTIONS


 * 1) Heat the broiler or frying-pan, and grease it with a piece of fat cut from the meat.
 * 2) Wipe the meat with a piece of clean damp cloth, and put it on the hot frying-pan or broiler.
 * 3) After cooking for two minutes, turn the meat over. This will sear the surfaces and hold the juices in the meat.
 * 4) Reduce the heat, and cook from fifteen to thirty minutes, depending upon the thickness of the meat, turning every five minutes.
 * 5) Shake a little salt and pepper on both sides of the meat just before it is done, and add a few bits of butter when ready to serve.

REMARKS

Pork requires a longer period of cooking and a lower temperature than either beef, mutton, or lamb. Cook pork chops or tenderloins at least three-quarters of an hour; and if a frying-pan is used instead of a broiler, cover the pan immediately after searing the meat and reducing the temperature. 