Have the steak cut three quarters of an inch to an inch in thickness. The sirloin and porter-house are the best. The art of cooking steak will depend on a good fire and turning often after it begins to drip. When done, lay it on a hot platter, season with butter, pepper, and salt; cover with another hot platter, and send to the table. Use beef-tongs, as pricking lets out the juices. Slow cooking arid-much cooking spoils a steak.
Cut in thin slices, broil quickly and very thoroughly; then season with salt, pepper, and powdered sage.
Cut in thin slices, and soak fifteen minutes in hot water. Pour off this and soak again as long. Wipe dry and broil over a quick fire, and then pepper it. Ham that is already cooked rare is best for broiling.
The best way to cook sweetbreads is to broil them thus: Parboil them, and then put them on a clean gridiron for broiling. When delicately browned, take them off and roll in melted butter on a plate, to prevent their being dry and hard. Some cook them on a griddle well buttered, turning frequently; and some put narrow strips of fat salt pork on them while cooking.
Cut it thin, and put thin slices of salt pork on the top after it is laid on the gridiron, and broil both together. When turning, put the pork again on the top. When the veal is thoroughly cooked, brown the pork a little by itself, while the veal stands on a hot dish.
Broil thin slices of fresh pork, first pouring on boiling water to lessen saltness. Cut them in small mouthfuls, and add butter, pepper, and salt.