Broiled Beefsteak

Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour. If you desire the steak rare, cook ten minutes; if well done, fifteen. Dish and season with butter, pepper and salt. Serve immediately. Never set steak into the oven to keep warm or to melt the butter. The dish must be hot, the butter stand in a warm room long enough to soften but do not melt. If for dinner, serve potatoes, either baked or boiled and any other vegetables which you choose. Many persons pound tough steak before cooking, but I would not recommend it, as by this mean* it looses much of its juiciness.

There are some families in the country who have no means of broiling. The next best thing such persons can do is to heat the frying-pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed.

Fried Beefsteak

For two pounds of steak fry brown four slices of salt pork, then take up the pork and fry the steak in the fat; salt and pepper it. When you dish add a little butter. To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season well with pepper and salt. Serve in a gravy tureen. This is a more economical, but not so healthy a method as broiling.

Beefsteak Smothered In Onions

Fry brown four slices of salt pork; when brown take out the pork, and put in six onions sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the centre of the dish, and heap the onions around it. Serve the same vegetables as for broiled steak.

Italianed Beef

Broil the steak as before directed; place in the dish and cover with onions prepared in the following manner : Slice very thin four good-sized onions, and fry in pork fat thirty minutes, then add half a cup of boiling water, cover tight, and simmer thirty minutes longer. While, frying, season with pepper, salt and a little butter. Vegetables the same as for broiled steak.

Stewed Beef

Take a piece of beef that is rather tough, or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, a carrot and a parsnip; lay these on the top of the moat and then sprinkle in half a teaspoonful of cinnamon, half of mace, one fourth of clove, and add cold water enough to cover it. Let it come to a boil, skim off. all the scum, then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water and add to it. You can then taste it, and add more seasoning if necessary. The spice may be omitted if you choose. Serve the meat in a little of the gravy, and send the remainder of the gravy to the table in the gravy-tureen. Serve plain boiled potatoes, boiled rice, and pickled beets.