Beef Steak Recipe

The tender loin is the best piece for broiling--a steak from the round

or shoulder clod is good and comes cheaper. If the beef is not very

tender, it should be laid on a board and pounded, before broiling or

frying it. Wash it in cold water, then lay it on a gridiron, place it on

a hot bed of coals, and broil it as quick as possible without burning

it. If broiled slow, it will not be good. It takes from fifteen to

twenty minutes to broil a steak. For seven or eight pounds of beef, cut

up about a quarter of a pound of butter. Heat the platter very hot that

the steak is to be put on, lay the butter on it, take up the steak, salt

and pepper it on both sides. Beef steak to be good, should be eaten as

soon as cooked. A few slices of salt pork broiled with the steak makes a

rich gravy with a very little butter. There should always be a trough

to catch the juices of the meat when broiled. The same pieces that are

good broiled are good for frying. Fry a few slices of salt pork, brown,

then take them up and put in the beef. When brown on both sides, take it

up, take the pan off from the fire, to let the fat cool; when cool, turn

in half a tea cup of water, mix a couple of tea spoonsful of flour with

a little water, stir it into the fat, put the pan back on the fire, stir

it till it boils up, then turn it over the beef.