Page:The White House Cook Book.djvu/131

 MEATS. in

which will be in about ten to twelve minutes. Bemove it to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it. Serve at once while hot. No definite rule can be given as to the time of cooking steak, individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porterhouse and sirloin.

BEEFSTEAK. No. 2.

TAKE a smooth, thick-bottomed frying pan, scald it out with hot water, and wipe it dry; set it on the stove or range, and when very hot, rub it over the bottom with a rag dipped in butter ; then place your steak or chops in it, turn often until cooked through, take up on a warm platter, and season both sides with salt, pepper and butter. Serve hot.

Many prefer this manner of cooking steak rather than broiling or frying in a quantity of grease.

BEEFSTEAK AND ONIONS.

PREPARE the steak in the usual way. Have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drip- pings or butter. Dish your steak, and lay the onions thickly over the top. Cover and let stand five minutes, then send to the table hot.

BEEFSTEAK AND OYSTERS.

BROIL the steak the usual way. Put one quart of oysters with very little of the liquor into a stewpan upon the fire ; when it comes to a boil, take off the skum that may rise, stir in three ounces of butter mixed with a tablespoonful of sifted flour, let it boil one minute until it thickens, pour it over the steak. Serve hot.

Palace Hotel, San Francisco. TO FRY BEEFSTEAKS.

BEEFSTEAK for frying should be cut much thinner than for broil- ing. 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

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