Fried Steak

See first that the pan, and the dripping or butter to be used, are thoroughly hot. Prepare the steak as for broiling. Sear quickly on both sides and turn often until done never piercing the lean, and thus allowing the juices to escape. Salt when done. Serve on a hot platter with bits of butter over the steak and a slight sprinkle of pepper. Garnish with water cresses, parsley or Saratoga potatoes.

Beefsteak A La Maitre D'Hotel

A sirloin steak broiled with a piece of maitre d'hotel butter melting upon it and the dish is complete.

Maitre D'Hotel Butter

Fresh butter, pepper, salt and lemon juice mixed with scalded chopped parsley; serve the steak with this butter either upon or under the meat where it melts. Garnish with potato balls.

Round Steak (With Cream)

Pound or score well; cook like fried steak in its own fat. Serve on a hot platter. Pour half a cup of sweet cream into the pan, let it boil up and turn over the steak. Veal steak may be served in the same manner. Another way is to cook the steak and pour sufficient water into the pan for gravy, thicken with flour, browned flour is nicer, add. butter if necessary, season and remove the meat to the platter.

Beefsteak With Oyster Sauce

An agreeable change may be made, one that is suitable for any steak by adding a portion of oyster juice to the above brown gravy, thus givirig the English oyster-sauce. Pour this over the steak, and garnish with cut lemons. Baked potatoes should be served with steak.

Beefsteak Smothered In Onions

Take a juicy beefsteak broil or fry nicely. Have ready 6 onions sliced and fried in butter, salt them slightly and let fry a light brown. When the steak is done and ready to serve, put several lumps of butter upon it, pour 2 tablespoonfuls of boiling water over it., Cover with the hot onions, and serve at once.

Beefsteak For The Old

Take coarse, lean beef, with a small quantity of suet. Bun through a sausage cutter or chop very fine, add pepper and salt, make into cakes | of an inch thick and fry in butter or suet, as you would beefsteak. This dish is not only cheap, but nearly as good as the choicest cut. To make nicer, roll in cracker-crumbs and beaten egg before frying. Serve with mashed potatoes.

Beefsteak Pudding

Make a crust with flour, finely chopped suet and warm water, salting slightly. Line a pudding dish or basin with this. Cut in bits a tender steak and fill into the basin, seasoning each layer with salt and pepper, and, if liked, a little chopped onion. A very little chopped bacon added, will improve the flavor. Cover with a layer of the same crust, and put the basin, tightly covered, in a steamer and steam until sufficiently done, one or two hours, according to size. "When dished, open the top a little and put in a small lump of butter.

Braised Beef

A cut from the round is suitable, or a still cheaper cut from the shoulder may be used. About 6 pounds is a good weight. Tie it carefully with twine and brown on both sides in a braising pan in which there has been fried three or four slices of fat salt pork; dripping may be used instead. Dredge the meat well with flour. When it begins to brown, sprinkle over it 1 tea-spoonful of pepper and 2 of salt. When well browned on both sides add 1 quart of water, put it in the oven and roast slowly for four hours. Baste often. Remove from the pan and serve; thicken the gravy in the pan with flour rubbed smooth in cold water. Let it boil up and serve separately.