Sweetbreads, Beatilles,
Champignons, Treuffles, &c.
AN EXCELLENT WAY OF MAKING MUTTON STEAKS
Cut a Rack of Mutton into tender Steaks, Rib by Rib, and beat the flesh
well with the back of a Knife. Then have a composition ready, made of
Crumbs of stale Manchet grated small, and a little Salt (a fit proportion
to Salt the meat) and a less quantity of White-pepper. Cover over on both
sides all the flesh with this, pretty thick, pressing it on with your
fingers and flat Knife, to make it lie on. Then lay the Steaks upon a
Gridiron over a very quick fire (for herein consisteth the well doing) and
when the fire hath pierced in a little on the one side, turn the other,
before any juyce drop down through the Powder. This turning the steaks will
make the juyce run back the other way; and before it run through, and drop
through this side, you must turn again the other side; doing so till the
Steaks be broiled enough. Thus you keep all the juyce in them, so that when
you go to eat them (which must be presently, as they are taken from the
fire) abundance of juyce runneth out as soon as your Knife entereth into
the flesh.
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