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TO FRY STEAK MRS H T VAN FLEET

(Meats.) - (Recipes Tried And True)







Have a nice tenderloin or porterhouse steak, one inch and half in
thickness, well hacked. Over this sprinkle salt, pepper, and a little
flour. Have ready a very hot spider. Into this drop plenty of good,
sweet butter (a quarter of a pound is not too much); when thoroughly
melted, lay in the meat; turn frequently. While cooking, make many
openings in the steak to allow the butter to pass through. When done,
place on a hot platter and serve immediately.











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