Cook a steak in any of the former ways, and when it is finished place a lump of butter that has been mixed with a teaspoonful of chopped parsley, on the top. Serve a border of fried potatoes round the steak.

Beef-Steak And Kidney Pudding

(SeePudding, Meat).

Beef-Steak Cooked In A Frying-Pan

Get a little piece of fat to moisten the frying-pan, and place the steak on it over a moderate fire; brown the steak gradually, and try and avoid drying-up and burning the outside too much.

Be very careful not to stick a fork in it and let out the gravy. If steak is of second-rate quality and not very red, this method is preferable to grilling. You will be able to tell when the steak is done, by its ceasing to feel spongy when pressed. If the steak is not very fat, put a little piece of butter on it.

Some persons like a little gravy rather thick, with their steaks. When you have cooked your steak, pour about a wineglassful of water into the frying-pan, and stir it up: add about a tea-spoonful of flour to thicken it, and a spoonful of ketchup, and a little pepper and salt. The frying-pan may be well rubbed first, if liked, with a piece of onion.

Fried Beef-Steak

Beef-steak really fried is a common mode of cooking steak abroad, and is now done in London at the Italian chocolate restaurants. The steak is plunged in very hot fat. This is the quickest way of cooking steak, and takes but a very few minutes, varying with the thickness of the steak.

Plain Grilled Beef-Steak

The best steak is rump steak. When you have good rump steak, really good, first-class meat, red and juicy, grilling is best. (To grill a steak, see No. 5.) Steak should be cut, if good, an inch thick, and one part should not be thicker than another.

Stewed Beef-Steak

(See No. 2.) Cut the steak in pieces, about three or four inches long, two wide, and have plenty of fat. Brown them slightly in a frying-pan without cooking them. Then place them in a stew-pan, with one carrot sliced, one large onion sliced, to every pound of steak, and sufficient Stock No. 3 to cover the meat. Stew-very gently, and sprinkle a little chopped parsley over it before serving. Thicken the gravy at the finish, taking out the meat first, with a little cornflour, just enough to take off the thinness. A little port-wine dregs are an improvement; two or three cloves may be put in, and even half a teaspoonful of red currant jelly, as well as the necessary pepper and salt. Stewed steak is always best cooked the day before, allowed to get cold, and the fat then removed. It is none the worse for warming up. Any kind of steak or beef will stew.

Stewed Beef

Beef raw, of any description, will easily stew, and if of inferior quality can be disguised by adding onions or garlic, spices, celery, thyme, pepper, etc. (See No. 2.) Beef makes also excellent Irish stew. (See Irish Stew.) Stewed beef requires plenty of pepper and salt, especially the former.