Procure two porterhouse steaks of one and a half pounds each - see that they are cut from the short loin - flatten them well, pare and trim, and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonful of oil: roll well, and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour one gill of maitre d'hotel butter (No. 145) over, and serve with a little watercress around the dish.