Choose a thick cut
from the sirloin of a mature, well fatted beeve, avoiding any having
dark yellow fat. Detach a portion of the narrow end and trim off any
adhering inner skin. Place the steak upon a hot spider, and quickly
turn it. Do this frequently and rapidly until it is thoroughly
seared, without burning. It may now be cooked to any degree without
releasing the juices. 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.
TO FRY STEAK. MRS. H. T. VAN FLEET.
Have a nice tenderloin or porterhouse steak, one inch and half in
thickness, well hacked. Over this sprinkle salt, pepper, and a little
flour. Have ready a very hot spider. Into this drop plenty of good,
sweet butter (a quarter of a pound is not too much); when thoroughly
melted, lay in the meat; turn frequently. While cooking, make many
openings in the steak to allow the butter to pass through. When done,
place on a hot platter and serve immediately.
Pages:
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43