Planked Sirloin Steak, No. 1

The steak should be cut about an inch and a quarter thick. Remove the flank end. Wipe the steak with a cloth wrung out of cold water. Have ready a hot broiler, well oiled, or rubbed over with a slice of fat pork. Cook the steak over the coals about eight minutes, turning five or six times. Have a plank hot and well oiled; on it set the steak, pipe hot mashed potato around the edge of the plank and dispose four or five small cooked onions between the steak and potato. Brush the edges of the potato and the tops of the onion with the yolk of an egg, beaten with two tablespoonfuls of milk, and set the plank into the oven. Turn the plank, if necessary, that the edges of the potato be evenly browned. This will require some eight minutes in the oven of a coal range and will give time to finish cooking the steak. After removal from the oven fill in the rest of the space with cooked flowerets of cauliflower. Season the steak with salt, pepper and butter. Dispose above the steak as many Swedish timbale cases as people to be served. The cases should first be filled with peas or asparagus tips in cream sauce. Set a slice of cooked carrot above the vegetable in each case. Serve with a bowl of brown tomato sauce, preferably with mushrooms.

Variations: After the edges of the potato have been browned, the open spaces may be filled with a macedoine of flageolet, string beans, carrots, peas and turnip, all well seasoned. Or these vegetables may be disposed separately, in groups.

To serve, cut out the bone, then cut the meat in strips through the tenderloin and the portion above; a piece of each is included in a service; add to each plate the kinds of vegetables desired. If canned mushrooms are selected for the sauce, reheat in the sauce, but without boiling.

Planked Sirloin Steak, No. 2

Prepare as above and garnish with stuffed tomatoes and cauliflower or asparagus tips, according to the season.