Butter a baking dish and sprinkle in a layer of chopped steak, season with salt and pepper. Put over this a layer of raw potatoes, peeled and sliced. Dust over a little flour, then sprinkle over another layer of steak, and so on until pan is full. Fill pan with hot water, cover and bake three hours. The flour used thickens the water and makes a delicious gravy.
Mrs. C. F. G.
Slice two onions and one apple, and fry them in butter to a light brown. Cut a pound of steak into neat squares, mix a tablespoon each of curry-powder and flour, and salt to taste, together on a plate, rub each piece of meat into it, and fry quickly. Turn all into a saucepan with half a pint of water or gravy, which should be hot, and simmer gently for an hour; add lemon juice, and serve in a meat dish, with a border of boiled rice piled round. Mrs. Charlotte Rice.
It grows tiresome to always broil or fry beefsteak, so a pleasant change is to take a nice juicy round steak and make a dressing of grated bread, as if for a fowl. Cover the steak with this dressing, turn over the edges, and fasten with linen thread. Place it in a dripping-pan in which is one-half of an inch of water, and bake it. Turn it when one side is done and brown the other. Another way, which improves the flavor, is to lay the steak on the griddle in the dripping-pan, put plenty of salt, pepper and butter over it - do not spare the butter - and run it into the oven, turning it once, when one side is done, and basting the other side with the gravy. Mary Heaton.
Put a spider over the fire and into it put two tablespoonfuls of butter.
When hot add one cupful of chopped cold steak or any other kind of boiled meat. Sprinkle over it one tablespoonful of flour. Stir well. Pour over it enough water to make a gravy. Add a little pepper and salt.
Serve on toast. Sophie Severson.
The only proper way to cook a beefsteak is to broil it on a light wire gridiron over a clear fire. When ready to turn, place it on a warm plate with a little butter, turning the cooked side down so that the juices may be saved in the plate, and not lost, as would be the case, were it turned upon the gridiron; return it to the gridiron as quickly as possible, and as soon as the other side is cooked place it again upon the plate, which be sure to have always warm; season with pepper and salt to taste, adding a little butter. There is a gridiron in the market (a double one), which permits the turning of the meat over the fire. It is so constructed that the juices are held in the pan. Mrs. E. R. Daniels.
This very popular dish necessitates the use of a frying-pan, upon which put the steak with a little suet, and add sliced onions which have previously been prepared by dropping into cold water; season with salt and pepper and cover tightly before putting upon the fire. A good way is to cook the steak and onions separate. Then smother the steak on the hot platter with the onions. W. P. B.
Broil or fry the steak. Cut up six onions in slices and fry them brown in drippings. Place the steak on the platter, cover it with the onions, and put it in the oven till thoroughly hot, and it is then ready for the table.
Mrs. P. B. Murray.
Take a good rump steak, flatten and lay upon it a seasoning made of bread-crumbs, parsley, pepper and salt, mixed with butter beaten to a cream with a fork. Roll up the steak, bind it evenly with fine twine, and lay it in a dish with a cup of boiling water. Cover with another dish and bake forty minutes, basting frequently. Remove the cover and let it brown before sending to table. Thicken the gravy with browned flour, and serve very hot. A layer of oysters, bearded, instead of the forcemeat is a pleasant change. The twine should be cut off before sending to table.
Mrs. Priscilla Long.