Hamburg Steak. No. 1

(SCRAPED BEEF)

Cut a piece of tender steak half an inch thick. Lay it on a meat-board, and with a sharp knife scrape off the soft part until there is nothing left but the tough, stringy fibers. Season this pulp with salt and pepper, make it into little flat, round cakes half an inch thick, and broil them two minutes. Serve on rounds of buttered toast. This is a safe and dainty way to prepare steak for one who is just beginning to eat meat. When it is not convenient to have glowing coals, these meat-cakes may be broiled in a very hot omelet-pan.

Hamburg Steak. No. 2

Pound a thin piece of beefsteak until the fibers are broken; season it with salt and pepper, fold and pound again ; then broil it three or four minutes over a clear hot fire. Serve at once.

Tenderloin Steak

Broil a tenderloin steak, and at the same time a small piece of round steak, which usually contains a great deal of well-flavored juice. Cut the round steak into small pieces, and squeeze the juice from it over the tenderloin. Tenderloin steak is tender, but usually neither juicy nor particularly well flavored. By this method one gets a delicious steak.

Beefsteak A La Maitre D'Hotel

Broil a steak, place it on a platter, and season it with salt and pepper ; sprinkle it with finely chopped parsley, drops of lemon-juice, and some little bits of butter. Set it in the oven long enough to soften the butter. A steak done in this way may be made quite attractive by garnishing it with hot mashed and seasoned potatoes which have been squeezed through a potato-strainer. A colander may be used in lieu of a strainer. The potato loses some of its heat in the process, so care must be taken to have the dish very hot or to place it in the oven until it becomes so.

A steak may always be garnished with parsley, water-cress, or slices of lemon.