Cut them rather thinner than for broiling; put some butter, or, what is much cheaper and quite as good, some clarified dripping or suet, into an iron frying-pan, and when it is quite hot put in the steaks, and keep turning them until they are done enough. The sauce for steaks, chops, cutlets, etc, is made as follows: - Take the chops, steaks or cutlets, out of the frying pan; for a pound of meat, keep a table-spoonful of the fat in the pan, or put in an ounce of butter; put to it a- much flour as will make it a paste; rub it well together over the fire till they are a little brown; then add as much boiling water as will reduce it to the thickness of good cream, and a table-spoonful of mushroom or walnut catsup, or pickle, or browning; let it boil, together a few minutes, and pour it through a sieve to the steaks, etc. To the above is sometimes added a sliced onion, or a minced eschalot, with a table-spoonful of port wine, or a little eschalot wine. Garnish with scraped horse-radish, or pickled walnut, gherkins, etc. Some beef-eaters like chopped eschalots in one saucer, and horse-radish grated in vinegar in another. Broiled mushrooms are fa-vourite relishes to beef-steaks.