BEEFSTEAK. MR. GEORGE B. CHRISTIAN.
The chief secret in preparing the family steak lies in selection.
Like cooking the hare, you must first catch it. Choose a thick cut
from the sirloin of a mature, well fatted beeve, avoiding any having
dark yellow fat. Detach a portion of the narrow end and trim off any
adhering inner skin. Place the steak upon a hot spider, and quickly
turn it. Do this frequently and rapidly until it is thoroughly
seared, without burning. It may now be cooked to any degree without
releasing the juices. Serve upon a hot platter. Pour over a scant
dressing of melted butter. Season. Whosoever partakes will never
become a vegetarian.