A Course of Lectures on the Principles of Domestic Economy and Cookery

is called the porterhouse, or tenderloin steak. In that case you have an excess of fat; there is more than one-third, reckoning in the kidney fat, or suet. You may cut away some of the fat, unless the butchers have cut it away. The butcher has already cut it away from this piece, and, by the way, I notice that Minneapolis butchers cut a very long and thin steak. Now I would not advise the cooking, broiling or frying of that thin end. I would rather buy two steaks of that kind and cut off that and use it for stewing, because it would stew very nicely; broiled it will be rather tough. As my frying pan is small I am going to cut the steak short. These steaks are cut too thin. A beefsteak to be nice should be over an inch thick--an inch and a half thick. You can easily economise on a thick steak by simply cutting it in halves, and using only as much of it as you want at once, because in almost any weather steak will keep at least over night. Have it too thick rather than too thin. Have it just the thickness you want and then cut it in two, using part only if you only need part of it. Trim off the outside skin, the tough skin; scrape the steak to make sure that there are no particles of bone on it. That bone, of course, comes in sawing the steak. Cut off the cartilage at the top of the steak, otherwise the steak may curl up. Have your pan hot enough to make it sear. Put the steak in and brown it quickly, first on one side and then on the other. In turning the steak run a knife or fork under it and lift it. Don't stick a fork into it, because by doing that you make little holes in the fibre of the steak and so let the juice escape. _Question._ Will you pound your steak? MISS CORSON. No, decidedly not; that lets out the juice. You make