Ogden Morning Examiner | 1909-01-24 | Page 18 | To Broil a Steak

To Broil a Steak Ste ea k kp p I Few Ics ves understand the theart theart theart I art of or broiling Slid chops and steaks alts often robbed lobbed of oft their t ch delIc tf b by frying fr In apan a apan apan panA pan j A teal QI or chop properly broiled 1 t ilave Hul li a i till i 1 crust cruet Beyond this crust the l should bo be red and juicy hardly J d f aIl shade less done Iii la the th middle lb near the tho surface If It Hi he lie is to o bo dono done on a aI I I have the tho fire ie very f u bri ht and clear t ar vol d that kb tin 1 s i udy ULy bS be drawn Uran up tip tM chimney L m eit Pinco Paco the tho th picco of or c i In Do tio double r bl fr r dud hOl hold Bold it t as t fps near Marthe the coals as ns n possible until foul the tho th l 18 J Ut turning tr H Jt will take three or Oi four s for this thib Now raise ralso tho the broiler several I I Riches above aL c the tt lied bed of Coals c als and imd the fU Until tl Hll the la Is g U bins 1 The rhe he br ll i angst Do lie often A lo r l Is tt U fOil oil Uteri the tHo rUller U l A steak or ort t t 11 t ti a ii l than an nn inch thick took cook IY In tn ton ten t min minutes minutes I utes If liked veil tl done it should i be cooked for or twelve minutes