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

little holes in the steak if you stick a fork into it, and by pounding you let the juice out. Now, you want to keep all the juice in the steak, all the juice that you can; so that, in turning the steak simply lift it with a fork or knife and turn it over; when it is brown on both sides push the frying pan back toward the back part of the fire, and finish cooking it until it is done to your taste. After it is brown on one side, turn it over; and then, after that, you can turn it once or twice; the frequent turning does not make any difference after you have got it browned on both sides and you can keep all the juice in. Turn it as soon as it is brown at first; have the hottest kind of a fire; get it brown on the under side as fast as you can; don't be afraid of burning it; then turn it over and brown it on the other side; after that you can turn it as often as you please. Some people like their steak rare, some medium rare, and some well done. To test steak, do not cut into it to see if it is done, but press your finger on it, on the substance of the steak. If you do that quickly you won't burn your finger. As long as the steak is very rare the fibre of the meat will be elastic, and directly you take your finger up the fibre will press up again; there will be no dent there. When it is medium rare just a little dent will remain from the pressure, because the fibre is less elastic. When it is well done you can press on it and make a little hollow that will stay there. Do not season the meat until after it is done; don't put salt on any meat before cooking; you draw out the juice by salting it. Now for the seasoning of the steak. I have already said that to