Wipe, trim off superfluous fat and flank end, bat into shape; heat the broiler very hot - a heavy wire double-broiler is the most convenient - rub it over with a bit of the fat and put in the meat with the ridge of fat toward the handle of the broiler, to insure the basting of the meat during cooking. At first hold the broiler close to the clear coals, count ten and turn; count ten again, then, the juices being imprisoned by the strong heat, remove to a greater distance from the fire, and continue cooking and turning the meat every ten seconds, to insure slow and even cooking. Have the dampers in the range open as in building the fire, to carry the smoke from the fat up the chimney.

Steaks may be cut an inch thick, but are better an inch and a half thick. From five to eight minutes' cooking is needed for the first, and eight to ten minutes for the latter. When properly broiled the steak is puffy from the expansion of the collagen and the moisture imprisoned within; it is well browned to the depth of one eighth an inch, juicy and uniformly red in apperance within. If the length of cooking and the general appearance of the steak do not indicate its condition to satisfaction, place the broiler over a dripping pan and make a small clean cut at one end. This will indicate its condition conclusively. When done, remove to the serving-dish, which should be warm; sprinkle with salt (omit pepper, unless without doubt it be agreeable to all), spread with cold maître d'hôtel butter the heat of the steak should melt the butter - or with hot Bernaise sauce. Mushroom or tomato sauce is also admissible. Garnish with slices of lemon, with water-cress, pepper-grass, or parsley. Serve with potatoes in some form. French fried, Saratoga, mashed, baked (white or sweet), and escalloped potatoes, are all in favor with steak. In Virginia a steak spread with maître d'hôtel butter is accompanied by Baltimore samp, in cream sauce, with parsley.