Beefsteak Club

“ Perhaps it is hardly surprising that the national dish of England was laid under contribution for the name of a club, but it is somewhat confusing to find that in addition to the Beef Steak Club founded in the reign of Queen Anne there was a Beef Steak Society of which the origin is somewhat hazy. The former society is described with great gusto by Ned Ward, who had for it many more pleasant adjectives than he could find for the Kit-Cat Club. The other society appears to have owed its existence to John Rich, of Covent Garden theatre, and the scene-painter, George Lambert. ”

“ There ought to be a law making it a crime, punishable by imprisonment, to fry beefsteak. Broil it; it is just as easy, and when broiled it is delicious. Fried beefsteak is not fit for a wild beast. You can broil even on a stove. ”

“ On the arrival of the beefsteak, they turn round the dish, and look at it contemptuously, longing, all the while, to fall to. Yes, sir, they turn round the dish two or three times; then stick their fork into the steak, and turn it over and over; perhaps hold it up, suspended by a single prong, and examine it critically; and end all by pushing away their plate, drawing the dish into its place, and bolting the whole beefsteak, without taking time to masticate. Sir, there was a man in that coffee-room this morning, who grumbled at everything, and ate like a dog. ”

“ Knowing that men prefer substantial dishes with generous helpings to a great number of fancy "messes" as they term it, we would therefore suggest a Beefsteak supper. First serve raw oysters. After the oysters have the steaks brought in on separate platters, placing platters before the second, fifth, eighth, eleventh, etc, guests. These men cut the steak for the men on their left and right. With the steaks serve French fried potatoes and the Vienna [Pg 24] bread or rolls, the very hard crusty kind. For the second course serve cheese, a rarebit on hard crackers, or any strong cheese. ”

“ When old it affords an excellent gravy, and when young, if sliced and grilled, would pass for a good beefsteak. Specimens are now and then met with that would furnish four or five men with a good dinner, and they have been collected weighing as much as thirty pounds. The liver, or paler pinkish meaty color, clammy viscidity, and streaky section are sufficient guides in the recognition of this species. ”

“ However, as soon as it is cooked and placed on a little hot oval platter, sprinkle salt and pepper over it; then, placing a small piece of fresh butter on the top, set it into the oven a minute to allow the butter to soak into the meat: it only requires a small piece of butter. Beefsteak swimming in butter is unwholesome, and as slovenly as it is wasteful.
If an invalid can eat beefsteak, he can generally eat some one vegetable with it; and to make the little plump, tender morsel of beef look more tempting, garnish it with the vegetable. ”

“ Then from the [Pg 68] side nearest the carver will be cut thin, even slices parallel with the ribs, and the knife run under them, separating them from the bone. The sirloin roast will be sliced in the same way, a cut being made at the flank end as well as near the backbone to separate the slices.
You will notice that a good carver is careful to serve neatly the crisp fat with the rare slices. This adds richness to their flavor.
To carve a beefsteak, the eye must be trained to know at once the best parts, and all of the best should not be served to one or two persons. ”

“ They are fed twice a day with beefsteak—changed, occasionally, for rabbit, rook, or pigeon; and, if the birds are very young, the food must be cut up small; but it is improper to take them from the nest until the feathers have shown themselves thoroughly through the white down. ”

“ Zirconium Over the savory chowder Marvin was saucily told that since he seemed to be so deeply interested in food he should have a hot beefsteak for his supper. He replied that he would eat beefsteak if set before him, but that he could not be a party to smuggling beefsteak, and that on no account would he join them on their Canadian ride.
So when at two o’clock he was finally left alone with the dog, he was free to inspect the empty storeroom all he pleased. He made out a list of things that in his opinion she needed, being reasonably sure that she would not smuggle enough to last two days. ”

“ The growing interest taken in all kinds of labour on the soil and the need of perfecting strains of cattle both for breeding and for meat have led the larger owners to group themselves into a club, which they call the Jockey Club. The name suffices to denote the aristocratic pretensions of an institution that has, nevertheless, rendered important services to the cause, as well for horned cattle as for horses. The sumptuous fittings lack that rich simplicity in which the English delight. The decorations are borrowed from Europe, but the working of the [Pg 164] club is wholly American. ”

“ To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling) , and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season well with pepper and salt. Serve in a gravy tureen. This is a more economical, but not so healthy a method as broiling.
Stewed Beef.
Take a piece of beef that is rather tough [45] or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover tight, and that has a flat bottom. ”

“ Indeed, the first rule is, that if any loose fish be found on the club premises, he is got rid of at once by the first member who detects him. And the club spirit is such that disputes frequently occur among members for the honour of carrying out this salutary rule. The chairman of the club is an old crested pelican, who, by some oversight, has never been provided with a private name of his own. I think he should be called Peter, because he can take such a miraculous draught of fishes. It is a draught; you know—a pelican doesn't eat fishes—he drinks them down in bulk. ”

“ I said, "what are you doing to help Lord DEVONPORT?"
"Lots of things," she said. "For one thing, we're living under his ration-scheme, and we're doing it pretty well, thank you."
"Yes, I know," I said; "I've heard you mention it once or twice. It seems to consist very largely of rissoles and that kind of food."
"Well," she said, "we must use up everything; and, besides, you'd soon get tired of beefsteak if I gave it to you every day."
"Tired of beefsteak?" I said. "Never. The toughest steak would always be a joy to me." ”

“ The hour of meeting became later gradually, till in 1866 it was fixed at 8 o'clock; then the club quickly died out. Founded by John Rich, harlequin and machinist at Covent Garden, it had counted among its members William Hogarth, David Garrick, John Wilkes, John Kemble, William Linley, Henry Brougham (Lord Chancellor) , and many other distinguished men. The Ettrick Shepherd gave an account, in 1833, of a visit he paid to this club:—
"They dine solely on beefsteaks—but what glorious beefsteaks! ”

“ Sending for a rifle, and stalking with intense eagerness for a fat beefsteak, instead of our usual fare of salted provisions, we got so near that we could hear the bulls uttering their hoarse deep low, but could see nothing except the mass of yellow grass in front ”

“ Let the beef soak in the water, stirring occasionally, for two hours; then put it on the stove and heat it until the red color disappears; never boil it. Skim off all grease, salt to taste.
BEEF JUICE. Round steak cut an inch thick; slightly broil like beefsteak for the table, cut into squares of an inch, squeeze in a lemon squeezer, skim carefully and salt. Serve either very cold, or place the cup containing the juice in a bowl of boiling water, stir carefully, and as soon as the juice is warm serve. If left a moment too long it is spoiled, as it curdles. ”

“ If onions were not in the larder, and they seldom were, the little garlic found in some places growing wild furnished a very acceptable [133] substitute. If the meat was pretty solid, even though it had done duty when in active service well down on the shank or shin, it was quite likely to be served as beefsteak, and prepared for the palate in one of two ways:—either fried in pork fat, if pork was to be had, otherwise tallow fat, or impaled on a ramrod or forked stick ”

“ Ingredients.—1 capercailzie, 1⁄4 of a lb. of beefsteak, 1 or 2 slices of bacon, butter, good gravy, bread sauce (see Sauces and Gravies) , fried breadcrumbs, watercress, salad-oil, salt and pepper.
Method.—Prepare and truss the bird in the same way as a roast chicken. Put the beefsteak inside the bird; it greatly improves the flavour, and may afterwards be used in the preparation of some cold meat dish. Cover the breast with slices of bacan, and roast in front clear fire or in a moderate oven for about 1 hour, basting frequently. ”

“ There were wreaths to-night in the club windows, and when Sands opened the doors there was a mass of poinsettia against the hall mirror.
How warm it looked with all that gold and red!
In the basement was the grill. It was a night when one might order something heavy and hot. A planked steak—with deviled oysters at the start and a salad at the end. ”

“ Let the rump-steak be cut about three-quarters of an inch thick, and beat it flat with a rolling-pin, place the meat on the top of the onions, etc., let it stew for one hour and a half, turning it every twenty minutes. Ten minutes before serving up, throw a dozen oysters with the liquor strained.
Beef Steak and Oyster Sauce—Select a good, tender rump-steak, about an inch thick, and broil it carefully. Nothing but experience and attention will serve in broiling a steaks; one thing, however, is always to be remembered, never malt or season broiled meat until cooked. ”

“ The Club in Ivy-lane, of which Dr. Johnson was a member, was originally a Beef-steak Club.
There was also a political Club, called "the Rump Steak, or Liberty Club," in existence in 1733-4. The members were in eager opposition to Sir Robert Walpole.
At the Bell Tavern, Church-row, Houndsditch, was held the Beef-steak Club, instituted by Mr. Beard, Mr. Dunstall, Mr. Woodward, Stoppalear, Bencroft, Gifford, etc.—See Memoirs of Charles Lee Lewis, vol. ii. p. 196. ”

“ Beefsteak for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying pan and set it over the fire, and when it has boiled and become hot lay in the steaks; when cooked quite enough, season with salt and pepper, turn and brown on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done take out the steaks and lay them on [Pg 112] it, with another dish cover the top to keep them hot. ”

“ There are some families in the country who have no means of broiling. The next best thing such persons can do is to heat the frying pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed.
Fried Beefsteak.
For two pounds of steak fry brown four slices of salt pork, then take up the pork and fry the steak in the fat; salt and pepper it. When you dish, add a little butter. ”

“ Fish—skate, for instance, and notably oysters and other shellfish—are very widely regarded as aphrodisiacs, and Kisch attributes this property to caviar. It is probable that all these and other foods which have obtained this reputation, in so far as they have any action whatever on the sexual appetite, only possess it by virtue of their generally nutritious and stimulating qualities, and not by the presence of any special principle having a selective action on the sexual sphere. A beefsteak is probably as powerful a sexual stimulant as any food ”

“ Serve upon a hot platter. Pour over a scant dressing of melted butter. Season. Whosoever partakes will never become a vegetarian.
STUFFED BEEFSTEAK. E. H. W. Take a flank or round steak and pound well; sprinkle with pepper and salt. Make a plain dressing; spread it on the steak; roll it up; tie closely, and put in a skillet with a little water and a lump of butter the size of an egg; cover closely and let it boil slowly one hour; then let it brown in skillet, basting frequently. When done, dredge a little flour into the gravy, and pour over the meat. ”

“ The flesh of the smaller breeds is much sweeter than that of the larger, which is best when the animal is about seven years old. That of the smaller breeds is best at about five years, and that of the cow can hardly be eaten too young.
BAKED BEEF-STEAK PUDDING. 600. INGREDIENTS.—6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1-1/2 lb. of rump-steaks, 1 kidney, pepper and salt.
Mode.—Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion ”

“ Jud exclaimed irritably. "It acts that way itself."
I forgot my one o'clock class entirely. Jud and I played around with that hunk of metallic hydro-carbon most of the afternoon, arguing back and forth about what caused it to do the things it did. I found out that if I thought of beefsteak rare while I looked at it, it would weigh exactly ten pounds, and if I thought of a chicken with its neck being wrung the stuff would float up to the ceiling. ”

“ Set the gridiron over the coals in a slanting direction, that the meat may not be smoked by the fat dropping into the fire directly under it. When the gridiron is quite hot, rub the bars with suet, sprinkle a little salt over the coals, and lay on the steaks. Turn them frequently with a pair of steak-tongs, or with a knife and fork. A quarter of an hour is generally sufficient time to broil a beef-steak. ”