Care for a tasty steak? Mommie Dearest shows you how. From "What Actors Eat, When They Eat!" Kenneth Harlan & Rex Lease, 1939.
CHARCOAL BROILED STEAK
First of all be sure that the steak is a thick one, and that the coals are glowing red before starting to cook it. In case you oven broil the steak the secret is to have the oven at just the right temperature—say pre-heated to 450 to 500 degrees. To prepare the steak for broiling first wipe it with a damp cloth. Then salt and pepper and rub with a clove of garlic. When this is complete, brush with butter. Arrange the steak on the pan at least one and a half inches from the flame. (For thick steaks at least two inches) broil it first on one side, and then on the other. I have discovered that twelve to fifteen minutes is sufficient for a rare steak, fifteen to eighteen minutes for medium well done and twenty to thirty for well done. Here is a tip for oven broiling, try leaving the oven door ajar while cooking and see what a difference it makes.
ROQUEFORT CHEESE AND MUSTARD SAUCE
Broil steak as above. The sauce is made as follows: mix together the beaten roquefort cheese, mustard and melted butter. After turning, and just before the steak is done, spread on the sauce and let broil until brown. This is delicious.
Sauce: 4 tablespoons butter, 1 sq. roquefort cheese, 2 tablespoons prepared mustard.
The attractive cover.