Meat to be broiled should be hung till it is tender; the inside of a sirloin of beef, cut into steaks, is greatly preferred by most people. But steaks are generally cut from the rump (the middle is the best), about six inches long, four inches wide, and half an inch thick. Do not beat them, it makes them dry and tasteless. Steaks should be done quickly; for this purpose, take care to have a very clear brisk fire, throw a little salt on it, make the gridiron hot, and set it slanting to prevent the fat from dropping into the fire, and making a smoke. It requires more practice and care than is generally supposed to do steaks to a nicety; and for want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection. Some like it under, some thoroughly, done. It is usual to put a table-spoonful of catsup, or a little minced eschalot, into a dish before the fire, while you are broiling; turn the steak with a pair of steak-tongs; it will be done in about ten or fifteen minutes; rub a bit of butter over it, and send it up garnished with pickles and finely scraped horse-radish. Serve with the usual sauces.