Modern cookery for private families

in the dish in which they are to be sent to table, any gravy which may threaten to drain from them when they are moved. Let them be served the _instant_ they are taken from the fire; and have ready at the moment, dish, cover, and plates, as hot as they can be. From eight to ten minutes will be sufficient to broil steaks for the generality of eaters, and more than enough for those who like them but partially done. Genuine amateurs seldom take prepared sauce or gravy with their steaks, as they consider the natural juices of the meat sufficient. When any accompaniment to them is desired, a small quantity of choice mushroom catsup may be warmed in the dish that is heated to receive them; and which, when the not very refined flavour of a raw eschalot is liked, as it is by some eaters, may previously be rubbed with one, of which the large end has been cut off. A thin slice or two of fresh butter is sometimes laid under the steaks, where it soon melts and mingles with the gravy which flows from them. The appropriate tureen sauces for broiled beef steaks are onion, tomata, oyster, eschalot, hot horseradish, and brown cucumber, or mushroom sauce. _Obs. 1._—We have departed a little in this receipt from our previous instructions for broiling, by recommending that the steaks should be turned but _once_, instead of “often,” as all great authorities on the subject direct. By trying each method, our readers will be able to decide for themselves upon the preferable one: we can only say, that we have never eaten steaks so excellent as those which have been dressed _exactly_ in accordance with the receipt we have just given, and we have taken infinite pains to ascertain the really best mode of preparing this very favourite English dish, which so constantly makes its appearance both carelessly cooked and ill served, especially at private tables. _Obs. 2._—It is a good plan to throw a few bits of charcoal on the fire some minutes before the steaks are laid