Fried Steak, American Style

Tenderloin or porterhouse steak is to be selected for this, put it on a clean block, beat it well, but not hard enough to make it look ragged, sprinkle over pepper and salt and dredge with flour on both sides. Place in a hot fryingpan, cover and fry until done, turning frequently. Before it gets hard butter well and place on a hot dish, pepper again, and if desired pour over a tablespoonful of chili vinegar and a tablespoonful of made mustard, and pour the hot gravy over all. Sift powdered cracker over, and serve.

Hamburg Steak

Break the fiber of a round steak by beating well, fry two or three onions minced fine in butter slightly browned, spread the onions over the meat, fold the ends of the meat together and pound again to keep the onions in the middle; broil two or three minutes; season with salt and pepper and butter well.

Fried Hamburg Steak With Russian Sauce

Select a piece of the buttock of beef, remove all the fat, and chop very fine, lay it in a bowl and add a very finely chopped shallot, two raw eggs, a little salt and pepper together with a little grated nutmeg. Mix well together and form the mass into six balls the size of fillets; roll these in breadcrumbs, and fry in a pan with a little clarified butter for four or five minutes, turning frequently and keeping them slightly underdone. Serve with a Russian sauce.

Broiled Loin Steaks

Two loin steaks of about a pound each are required for this dish; season them with salt and pepper to taste, baste on either side with a little oil, place on a broiler over a bright charcoal fire, and broil them for six minutes, each side. Serve on a hot dish with Bordeaux sauce over them, and garnished with rounds of marrow.

Fried Minced Beefsteak

Cut from the flank the desired amount of meat with a little fat with it, season well with salt and pepper, and pour over a little water. Press this mince into a tin, and cut into slices, which place in a fryingpan with butter and fry until quite done and well browned; then place on a dish, pour over rich gravy, and serve.

Broiled Double Porterhouse Steak

Select a porterhouse steak of about three pounds in weight, cut thick, and broil over a rather slow fire (a charcoal fire is preferable) for ten minutes on each side, and serve garnished with watercress.

Broiled Rib Steak

Cut the steak about half an inch thick from between the two ribs, remove all the gristle and fat, trim to a flat pear-shape, and sprinkle both sides with pepper and salt and oil to prevent outside hardening; broil twelve minutes over a moderate and even fire. Place about four ounces of maitre d'hotel butter on a dish, lay the steak upon it and garnish with fried potatoes, serving either piquant, Italian or tomato sauce with the steak.

Broiled Sirloin Steak

Cut the steak to about half an inch in thickness, place on a gridiron over a clear fire and broil until done. Place on a dish with a little warmed butter poured over it, and serve.

Beefsteak With Anchovy Butter

For a medium-sized steak take one large anchovy, well washed and. dried and pounded on a board. Mix the anchovy with a little butter, pass through a hair sieve, place the mixture on a warm dish, lay the steak on it, and serve.