Broiled Beefsteak

Lay a thick tender steak upon a gridiron well greased with beef suet, over hot coals; when done on one side have ready the warm platter with a little butter on it, lay the steak, without pressing it, upon the platter, quickly place it on the gridiron, and cook the other side. "When done to liking, put on platter again, spread lightly with butter, season with salt and pepper, and place where it will keep warm (over boiling steam is best) for a few moments, but do not let the butter become oily. Serve on hot plates. Many prefer to sear on one side, turn immediately and sear the other, and finish cooking, turning often. Season with salt, pepper and butter.

Fried Beefsteak

When the means to broil are not at hand, the next best method is to heat the frying-pan very hot, put in the steak, let it remain a few moments, loosen with a knife and turn quickly several times; repeat this and when done transfer to a hot platter. Salt, pepper, and put over it bits of butter. This way of frying is both healthful and delicate.

Beefsteak Smothered In Onions

Fry brown four slices of salt pork; when brown, take out the pork and put in six onions, sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt, and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the center of the dish, and heap the onions around it. Serve the same vegatables as for broiled steak.