Wipe meat with cloth wrung out of cold water. Remove superfluous fat and use to grease the broiler. Have broiler very hot. Place meat on broiler about three inches from the heat, which should be even, whether it is coal, gas or electricity. Turn meat every ten seconds at first, that the surface may be well seared and prevent the escape of the juices.
Steak 1½ inches thick will require 10 minutes if desired rare, 12 to 15 minutes if preferred well done.
1 cross cut of rump steak (1¾ inches thick) 2 tbsp. butter ½ tsp. salt 2 c. small beets ⅛ tsp. pepper 6 slices tomato 6 slices lemon 6 stuffed olives 6 potatoes
Wipe steak, remove superfluous fat, and pan broil seven minutes. Grease an oak plank and arrange, close to the edge, a border of mashed potatoes, pressed through a pastry bag. Remove steak to plank, put into a hot oven, and bake until steak is cooked and potatoes are browned. Spread steak with butter, salt and pepper, and garnish with parsley, lemon and olives. Arrange beets and other vegetables, if desired, on the side.
Use the meat juices left from cooked meat or fowl, removing any excess fat. Extract of beef may be substituted for meat juices in gravy.
After removing meat and excess fat from the roasting pan or skillet, heat meat juices to boiling and thicken carefully. To avoid lumpy gravy, the best way is to mix the flour with a small amount of water, stirring until smooth, then gradually adding more cold water until the thickening is of the right consistency. Add gradually to the hot liquid, stirring constantly.
Allow mixture to cook ten minutes. Gravy should be cooked thoroughly to avoid any raw or starchy taste, too common to American gravies.
Season carefully, according to the meats gravy is to be served with. It is wise to taste before serving.
The distinctive touch French chefs are noted for in their meat and fish dishes is often due to the sauce accompanying them. Any careful American cook can acquire the same reputation for skill by following the suggestions to cook thoroughly and season distinctively.
FOUNDATION RECIPE FOR CREAM SAUCES FOR MEATS, FISH AND VEGETABLES
Thin Sauce 1 tbsp. fat, 1 tbsp. flour to ½ pt. liquid Medium “ 2 tbsp. fat, 2 tbsp. flour to ½ pt. liquid Thick “ 3 tbsp. fat, 3 tbsp. flour to ½ pt. liquid