Evening Republican, Volume 16, Number 198, Rensselaer, Jasper County, 19 August 1912 — PRESERVING JUICES OF STEAK [ARTICLE]

PRESERVING JUICES OF STEAK

Great Point to Bo Remembered When Broiling of the Meat Is 0 Undertaken. In an article on “The Appetizing Beefsteak,” in the Woman’s ' Home Companion, Fannie Merritt Farmer, the well-known cooking authority, presents' a number of recipes and gives the following general advice about steaks: “The underlying principle which governs good broiling is this: One side of the meat must be quickly seared, the meat must be turned, and the other side quickly seared. This prevents the escape of any of the Juices. Turn almost constantly for the first minute of the cooking, then the meat must be cooked on one side, turned and cooked on the other, to suit individual taste., "The best cuts of meat fol* broiling are porter house, sirloin, crosscut of rumpsteak and second and third cuts from top of round. Porterhouse and sirloin cuts, although commanding about the same price per pound as the cross cut of the rump, prove more expensive on account of the greater loss in bone and fat. Round steak Is very juicy, but, having coarser fiber, is never as tender. ■» Neither is the flank end of a porterhouse very tender. For this reason, it is a good plan to cut it off before cooking the steak and use it for meat cakes (Hamburg steak) or a small stew, or perhaps a small beefsteak pie. Cut out the tenderloin and reserve it to be cooked for one meal; cut off the flank and save It to be prepared for another; then broil the sirloin for dinner. The bone may be used to give added richness to the stock, If the flank end is utilized for a stew.”