Italian Beefsteak

Score a steak transversely with a sharp knife without cutting it through. Lay it in a stew-pan with a small piece of butter; season with pepper, salt, and an onion chopped very fine. Let it cook in its own gravy for about three-quarters of an hour and serve.

Stewed Beefsteaks

Put the steak with a lump of butter into a stew pan over a slow fire, and turn it until the butter has become a fine white gravy, then pour it into a basin, and put more butter to the steak. When the steak is nicely done, take it out, return all the gravy into the stew-pan, and fry the steak; then add it to the gravy in the stew-pan, with a tablespoonful of wine, and a shalot finely sliced; stew it for ten minutes, and serve it up. Or, fry the steak slightly at first, then put it into half a pint of water, an onion sliced, a spoonful of walnut ketchup, pepper and salt, cover it close, thicken it with flour and butter, and serve it up very hot.

Beefsteak With Oysters

Cut the steak rather thick; brown it in a frying-pan with butter. Add half a pint of water, an onion sliced, pepper and salt, cover the pan close, and let it stew very slowly for one hour; then add a glass of port wine, a little flour, and a dozen or two of oysters, their liquor having been previously strained and put into the stew-pan.

Beefsteak, With Potatoes

Cut the steaks into thin slices, beat and season them with pepper and salt, dip them into a little melted butter and broil them. When done, put them into a dish before the fire, and fry potatoes to a fine brown color. Serve with the following mixture laid underneath; parsley chopped fine, a small piece of butter, pepper and salt.

Fried Beefsteak With Wine

Fry the steak over a quick fire, until it is of a fine brown. When done, place it in a hot dish before the fire, add to the gravy in the pan a wineglassful of port wine, some pepper and salt. As soon as it boils, pour it over the steak and serve very hot.

Beefsteak Fried

Fry the steaks in butter for twelve or fifteen minutes, until they are of a fine brown. When done, place them in a hot dish before the fire; add to the gravy in the pan a wineglassful of port wine, pepper, salt, and a minced onion. Give it a boil up, pour it over the steaks, and serve very hot.

Beefsteak With Cucumbers

Pare and slice lengthwise two large cucumbers and a large onion. Season them with pepper and salt, dredge flour over them, and fry them. Broil a steak, season it with pepper and salt, and put it into a hot dish with a bit of butter; then pour the cucumbers over it, and serve hot.