Broil a half pound of round steak, searing it quickly on both sides. The steak should be one inch thick, and the broiling about five minutes. Put it on a hot plate, cut it into bits, and with a lemon squeezer, squeeze out all the juice into a cup that has been heated over hot water; add a grain of salt and serve at once.

If this is to be kept warm, stand the cup in a pan of warm water; be careful, however, not to coagulate the juice.

Beef Panada

Three Servings

I pound of lean beef chopped fine 12 ounces of water 1/2 teaspoonful of salt

A saltspoonful of celery seed 1 slice of onion 1 bay leaf

Mix the water and beef, and soak for two hours in a cold place; then add all the seasoning, stand the saucepan in another of boiling water and boil continuously for two hours. Strain in coarse sieve, rubbing through as much of the meat as possible. Serve hot with toasted bread. Six ounces of this furnish a full meat meal.