Miss Juliet Corson.
To make a large piece off the round tender, make holes with a steel or sharp instrument, and insert in each one a little strip of salt fat pork; run the strip with the grain. Let each end project; then put the meat in a bowl, and with it, a teaspoon of whole cloves, same of pepper-corns, a bay leaf, half a tea-cup of carrots sliced, same of turnip and onion; not any salt; cover with vinegar and water. Let stand several hours; all the better if it stand 2 or 3 days. If the fiber is tender, take it out of the pickle, fry it brown in a pot in drippings; then put in 2 tablespoons of flour, turn it over and over. When brown, cover with hot water and cook slowly. Salt it when half done. A half hour to the pound usually suffices.
Order 2 pounds of beef or veal cut up small for a stew. Cheap cuts answer every purpose. Cook 2 or 3 hours. Put in some potatoes peeled and cut in halves, and some onions if they are liked. Season well; skim out into a platter; thicken the gravy and pour over. This will give a good dinner to 6 or 8 persons.
Heat and grease the bars of the gridiron; have a bright fire, with live coals at the top. Trim the steak nicely, a porter-house or sirloin, for broiling; cut off the little tough end of the porter-house. It will do better service in the soup-kettle. Lay the steak on the gridiron, cover, and as soon as seared, turn over and sear the other side. Turn again during the cooking; take up on a hot platter. Season with butter, pepper, and salt. A bit of onion rubbed over the platter before taking up the steak gives a delicate flavor that is delicious, without any of the offensiveness that the onion taste imparts, if used more largely. Garnish broiled steak with a sprig of parsley, and a few slices of lemon.
Cut up 6 onions very fine; put them into a saucepan with 1 cup of hot water, 2 tablespoons butter, some pepper and salt; dredge in a little flour. Let it stew until the onions are quite soft. Broil the steak according to directions; put it into the saucepan with the onions and let it simmer about 5 minutes. Serve together on a platter.
A favorite way of cooking beefsteak in the South, is to take a piece off the round, fry it in a skillet in its own fat, if sufficient, in drippings if not, and, when done, remove, pour in water, and thicken with flour, and make gravy to pour over the whole in a platter.
The rules adopted by the celebrated Beefsteak Club, started in England in 1734, for cooking steak:
Pound well your meat till the fibers break, Be sure that next you have, to broil the steak, Good coal in plenty; nor a moment leave, But turn it over this way, and then that; The lean should be quite rare - not so the fat. The platter now and then the juice receive, Put on your butter, place it on your meat, Salt, pepper, turn it over, serve, and eat.