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

apply salt to the cut fibre of meat will be sure to draw out the juice, so that you do not want to season a steak until it is done. When it is done season it with salt, pepper and butter. The quantities you use depend upon the taste. That rule applies whether steak is broiled or fried. On that plate you will see the drippings, all that was in the frying pan. There is no juice of the meat there; it is simply browned fat. Whatever juice there was in the meat is still there. Broiled steak is cooked on precisely the same principle. It is to be put just as near the fire as you can get it. After the broiled steak is browned on one side and then on the other, just as fast as you can brown it; don't be afraid of burning it; you need to watch it; then move it away from the fire, and let it cook as much as you like. Test it in the same way I told you to test fried steak. When it is done put it on a hot dish; put butter, pepper and salt on it, and serve it hot. _Question._ What do you do when the fat drops in the fire and blazes? MISS CORSON. Of course it will do that, but that will help brown the steak. If it is possible to broil under the fire it is very much nicer. Sometimes the front of the stove is so arranged that you can let it down and run the gridiron under it; before you begin to broil over the fire you can get the top of the fire very red and clear by throwing a little salt upon it; that will help to destroy the odor. If the meat is frozen you should put it in cold water to thaw before cooking it; you can not avoid in that case washing the meat. To return to the matter of pounding steak: If you pound or break the fibre of meat in any way you let