One-half pound of beefsteak, butter, salt and pepper, parsley.

This is quite simple and generally proves most acceptable, but to have it in perfection it is necessary that the pan should be very hot, the cooking done quickly, and the dish served just as soon as it is ready. The steak may be from the round, but must be juicy. Scrape off with a knife or spoon enough to make a cake of small size, about three-quarters of an inch thick. Take some of the meat from which you have scraped the material for this cake and cut it into pieces about an inch or two square. Have at hand a very hot frying-pan and sear your pieces of meat on it. Having done this, put the meat in a lemon-squeezer and squeeze the juice out on the scraped beef. Now mix this beef and the juice together until you can shape it into a cake, taking care that you have a clean frying-pan very hot. Put in the cake and turn it once or twice with a pancake lifter. Have ready two hot plates. Put the cake on one, add salt, pepper and butter, garnish with parsley and cover with the second hot plate. Serve without delay.