Iroquois Steak

Season one and one-fourth pounds Hamburg steak with salt and pepper and form into one large elliptical-shaped cake. Put in a slightly greased hot iron frying pan, sear on one side, turn and sear on other side. Remove to copper platter and bake in a hot oven. Spread with softened butter, sprinkle with salt and pepper and garnish with fried strips of green pepper. Arrange glazed silver-skinned onions at each end of platter. Fry the strips of pepper in deep fat; then strip off the outside skin that blisters during the process.

Iroquois Steak. - Page 107.

Steven Steak

Cut flank end from a sirloin or Porterhouse steak, wipe and remove superfluous fat. Force through a meat chopper or finely chop and add two tablespoons cracker crumbs, one-half teaspoon salt, one-eighth teaspoon paprika and one-half egg, slightly beaten. Shape into a cake, using as little preserve as possible and saute in a hot iron frying pan. Remove to platter, pour around one cup White Sauce I (see The.

Boston Cooking-School Cook Book, p. 266), to which is added one-fourth teaspoon beef extract. Garnish with parsley.

Smothered Round Steak

Try out, in a hot iron frying pan, three slices fat salt pork three by four inches and add one onion, peeled and cut in thin slices. Cook, stirring constantly, until onion is brown. Wipe a two pound slice of round steak, put in frying pan and pour over one and one-half cups cold water and add one-fourth teaspoon salt. Bring quickly to the boiling point, cover closely, remove to back of range and let simmer until meat is tender. Remove steak to hot platter and strain stock of which there should be one cup. Melt one tablespoon butter, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly hot stock. Bring to the boiling point, season with salt and pepper and pour over steak.

Planked Rump Steak

Wipe a rump steak, cut two inches thick, and pan-broil for ten minutes. Pipe a border of mashed potatoes (using a pastry bag and rose tube) around edge of slightly buttered plank; put steak in centre and place in oven to brown potatoes and finish cooking meat. Garnish with Glaced Onions (The Boston Cooking-School Cook Book, see p. 296), Julienne Potatoes, buttered carrot slices, Littleton Stuffed.

Planked Rump Steak. Frontispiece. See Page 108.

Peppers (see p. 174) and sauted mushroom caps. Place plank on platter and surround with parsley.

Planked Sirloin Steak

Wipe a sirloin steak, cut two inches thick, remove flank end, and pan-broil ten minutes. Pipe a border of mashed potatoes around edge of slightly buttered plank and make eight nests of mashed potatoes. Place steak on plank and put in oven to brown potatoes and finish cooking steak. Fill potato nests with canned peas, reheated and seasoned, and arrange around at equal distances piles of buttered carrot cubes and stuffed tomatoes. Fit plank into nickel frame and send to table.

Planked Sirloin Steak. - Page 109.