Price in first-class restaurants 65c, including bread, butter, potatoes and condiments.

The porterhouse cut is the middle or best part of the loin beginning an inch or two from where the filet begins near the last rib and extending back till the round bone at the point of the hip is struck. The porterhouse steaks are slices sawn clear through, taking both bone, upper loin and tenderloin. They cannot well be cut weighing less than a pound and generally run from that to a pound and a half according to size of beef. A loin yields from 8 to 12 such steaks depending upon the thickness. The butchers sell such steaks at 25c per pound retail.

Having cut the steak from the loin about an inch thick cut off part of the thin strip of the flank so as to leave about 3 inches length attached, chop off half the depth of the back bone to give a neat appearance without taking all the bone away, and carefully sever the outside edge to prevent drawing up while broiling. Brush over with the butter brush and broil from 6 to 10 minutes or as ordered. Serve with a border of chip or fried potatoes.

Cost of material - 11/4 lbs meat (by the loin) 25c, butter to sauce 2, potatoes 1, condiments 2, bread 2, butter, 3; 35 to 40c as the meat may cut.