41/2 cups lean beef minced

11/2 cups beef fat minced.

1/2 cup cold water.

1 heaping teaspoon salt.

Same of black pepper.

Or, 3 pounds meat, one fourth of it tat, chopped and seasoned like sausage and a little water added.

Take the thick part of beef flank or any that is tender but that looks too stringy and rough for steaks, cut both lean and fat clear of such skin and gristle as will not chop nicely. Mince it in a bowl and when finished and seasoned press it in a 2 quart pan and when to be cooked cut in slices like beefsteaks and fry on both sides, and serve with its own gravy poured over it. It should be made fresh every day.

Cost - indefinite. It is an expedient for using up the best part of an unhandy piece of meat in a way that saves buying perhaps a first-class steak, while the pieces that cannot be minced are used to make soup or stew.