Rub the hot gridiron with a bit of suet before you lay the steak upon it. The fire should be clear and hot, and yourself at leisure to watch and to turn quickly when the meat begins to drip. There are houses in which a flavor of creosote would seem to be inseparable from a broiled steak. Turn swiftly to keep the smoke from it, and the juices in. Try with the point of a keen knife at the end of ten minutes. If the center of the steak be ruddy, and not purple, and the outside of a fine brown, it is done. Remove to a hot platter, pepper and salt and butter well on both sides. Fit a close cover on the dish and set in the open oven for five minutes to draw the juices to the surface.
Cook as just directed. Have ready three tablespoonfuls of minced onions, cooked for five minutes in hot butter. They should be tender and clear, but not crisp. After the steak is dished spread the hot onion thickly over it, let it stand in the open oven, with a close cover over it, five minutes.
Broil a neatly-trimmed tenderloin steak, transfer to a hot dish, butter generously and cover with broiled mushrooms cut into quarters.
Chop a pound of lean beef very fine, and stir into it a beaten egg, a teaspoonful of onion juice, salt and pepper to taste, and a pinch of mace. Mix well, mold into flat cakes, dredge with salted flour, set on the ice for an hour, roll again in flour, and saute in good dripping or butter.
(A Mexican dish.)
Beefsteak (round), one tablespoonful of hot dripping, two large red peppers (dry), two tablespoonfuls of rice, one-half pint of boiling water, salt, onions, flour.
Cut steaks into small pieces. Put into a frying-pan with hot dripping, hot water and rice. Cover closely, and cook steadily until tender. Remove seeds and part of rind from red peppers. Cover with the chilli water, add garlic and thyme. Simmer until cold, then squeeze them in the hand until the water is thick and red. If not thick enough, add a little flour. Season with salt and a little onion if desired. Heat and pour sauce on the meat. Serve very hot.
Provide for it two pounds of steak, six red chillies, two cloves, one tablespoonful of flour, a little garlic, thyme, dripping. Seed the chillies and cover with boiling water. Soak until tender and then scrape the pulp into water. Cut steak in small pieces and fry brown in dripping or butter; add flour and brown it. Cover with the chilli water, add garlic and thyme. Simmer until the meat is tender and the gravy of the right consistency.
Scrape round steak, season to taste with salt and pepper; form with the hands into small, flat cakes and broil over a quick fire.
Cut one pound of liver into slices. Chop a quarter of a pound of fat salt pork. Spread a layer of the pork in the bottom of the inside kettle of a double boiler. Cover the pork with slices of liver, sprinkle this with a teaspoonful, each, of minced onion and parsley, add more pork, more liver, onion and parsley until all the ingredients are in the pot. As you do this, sprinkle each layer lightly with pepper. Pour a half-pint of seasoned weak stock over all, cover the pot closely and keep the water in the outer pot at a gentle boil for two hours and a half. Now strain out the meat and keep hot while you return the gravy in the pot to the fire and thicken it with a brown roux. Boil up once and pour the gravy over the liver.