MEATS
BEEFSTEAK
Take either round or loin steak, having it at least an inch thick. Remove the bone, and cut off the skin on the edge. Remove everything that cannot be eaten. Then if thought necessary give it a good beating with the rear edge of a flat-iron. Turn and beat and cut again at right angles till the entire steak is broken in fibre. Cut into as many pieces as there are portions to be served. Take half and half of water and rich milk in a bowl. Salt this to taste, and if you like it a dash of catsup or Worcestershire sauce, or paprika, to taste. Have this prepared and at hand. Some put a spoonful of flour in the bowl and beat it in. Now put the pan on the stove, in it put some of the fat of the steak, or butter will do, and let this pan get hot, not warm, but seething hot. Put the plate on which the steak is to be served in the oven of the stove to warm. The rest of the meal must be ready and all other things prepared. Now with a plate of butter near by drop the pieces of steak in the smoking hot pan. Turn them immediately, and keep on turning them throughout the whole process. After turning 3 or 4 times put thin slices of butter on the cooking steak as you turn it over. The meat must be so cooked that it is a crinkly crusted brown on the outside, and juicy within. Then, when done, whip up the material in the bowl with a fork, and pour all in the sizzling hot pan. The moment it boils, pour into a clean bowl or gravy float and serve all immediately. Garnish with Saratoga chips. Each guest to salt the portion served.
Sister Agnes. McDannel, Elgin, Ill.
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