Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

butter over them; turn them over in the bowl every two or three hours for from six to twelve hours. _To cut and prepare._--Cut the meat in round or oval slices, as even as possible, of any size, about one inch in thickness, and trim off the fibres and thin skin that may be around. Do not cut off the fat, but flatten a little each slice with a chopper. _To broil._--when the steaks are cut and prepared as directed, they are slightly greased on both sides with lard or butter (if they have not been in a bowl with oil or butter before cooking them), placed on a warmed gridiron, set before or on a sharp fire, turned over once or twice, and taken off when rather underdone. Salt and pepper them, dish, spread a _maître d'hôtel_ over them, and serve very warm. Cooks and epicures differ about the turning over of steaks; also about broiling them with or without salt; some say that they must not be turned over twice, others are of opinion that they must be turned over two or three, and even more times; some say that they must be salted and peppered before broiling, others say they must not; we have tried the two ways many times, and did not find any difference; if there is any difference at all, it is in the quality of the meat, or in the person's taste, or in the cook's care. When the steak is served as above, place some fried potatoes all around, and serve hot. Instead of fried potatoes, put some water-cress all around, add a few drops of vinegar, and serve. The water-cress is to be put on raw and cold. When the steak is dished, spread some anchovy-butter on it instead of a _maître d'hôtel_, and serve warm also. It may also be served with lobster-butter instead of a _maître d'hôtel_. Steaks are also served with horse-radish butter, and surrounded with fried or _soufflé_ potatoes. _With a Tomato-Sauce._--Broil and serve the steak as directed above, and serve it with a tomato-sauce instead of