Price in first-class restaurants 45c including potatoes, bread, butter and condiments,

Either "a steak with a bone in it" cut from the end of the rib roast down to the first good portenhouse steak, or from the loin thick end beyond the last porterhouse. Cut to weigh nearly a pound. Broil and serve with a spoonful of butter poured over, and potatoes.

Cost of material - steak 15, butter to sauce 2, potatoes 1, condiments 2, bread 2, butter 3; 25c.