Erken & Caroline Steen (1900): finger-thick beef slices are pounded, dipped in melted butter and grilled on a rack over strong charcoal embers 4-5 min per side; served with maître d'hôtel butter.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 153 (falt i det fri)
Grillet biff over kullglo, en av de eldste tilberedningsmåtene, servert med klassisk maître d'hôtel-smør. Erken & Caroline Steen viser her at grilling var en etablert teknikk i norske husholdninger allerede rundt 1900.
Cut and pound
Cut the beef into finger-thick slices and pound them lightly.
Brush with butter
Dip the slices in the melted butter.
Grill over strong embers
Grill the steaks on a rack over strong charcoal embers for 4-5 minutes on each side. Season with salt and pepper.
Serve
Serve with maître d'hôtel butter (parsley butter).
Mengder omregnet til metrisk. «Sterk kulild» tolket som sterk kullglo. Maître d'hôtel-smør beholdt med forklaring (persillesmør).
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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