Beefsteak Recipe

Different kinds of steak need to be cooked in different ways.

Tenderloin, porterhouse, and sirloin are best broiled over a hot fire,

or pan broiled by being turned frequently on a very hot skillet, with

only the fat that comes from the steak itself. Serve on a hot platter,

with butter, pepper and salt. Round steak is nice cut in small pieces,

seasoned with salt and pepper, rolled in flour, and cooked quickly in

some of the suet, first put in the pan until tried out. Lift browned

pieces of the steak (for this needs more cooking than tenderer meat), on

to a hot platter, add a little butter to the fat in the pan, stir in a

scant tablespoon of flour, stir well until smooth and brown, then pour

in quickly a cupful of cold water, and continue to stir until well

thickened. This gravy will be smooth and of nice flavor, and can be

poured over the meat. Season, of course, with salt and pepper to taste.