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| | The Food Timeline: history notes-meat |
 | | Oyster houses and steak houses (separatetly, not together!) and were all the rage of the rich and wealthy at the turn of the last century. |
 | | Thick steaks filled with oysters (aka Carpetbag steak) were also popular at that time. |
 | | The steak is best grilled; to ensure perfection, a double gridiron, well oiled, is recommended, and some authorities insist upon the envelopment of the steak in two thin slices of beef (any lean part; it can be put in the stock pot afterwards), to protect the exterior, as it should not be allowed to harden. |
| www.foodtimeline.org /foodmeats.html (18966 words) |
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