Speaking by the card, there is but one way of cooking a first-class beefsteak, and that is by broiling. It may be said with equal positiveness that a steak should always be cut more than one inch thick. An inch-and-a-half is better than an inch.

Grease the broiler well with beef-suet, or butter. You may also rub it with a raw onion. Lay the beefsteak upon it and hold close to the coals for one minute, turn the broiler and hold the other side in the same way, to cauterize the surface and hold back the juices. Now withdraw to the top of the range and cook over clear coals, the lids having been removed for this purpose - from fifteen to seventeen minutes. The time will depend upon the thickness of the steak and the strength of the fire.

Transfer to a hot dish, salt and pepper, rub all over on both sides with butter, or butter and lemon-juice, and cover for one minute before it goes to the table. Tough or doubtful steaks are improved by letting them lie in olive oil and a little vinegar for two hours before they are cooked.

MIGNON FILLETS are cut from the end of the fillet or tenderloin. Broil when you have trimmed them neatly, salt, pepper, and butter, or cover with a sauce of butter, lemon-juice, and chopped parsley.