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Classic
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page 164
Serve on hot plates. Many prefer to sear on one side, turn immediately and sear
the other, and finish cooking, turning often; garnish with fried sliced
potatoes, or with browned potato balls the size of a marble, piled at each end
of platter.--Mrs. W. W. W.
FRIED BEEFSTEAK.
When the means to broil are not at hand, the next best method is to heat the
frying-pan very hot, put in steak previously hacked, let remain a few moments,
loosen with a knife and turn quickly several times; repeat this, and when done
transfer to a hot platter, salt, pepper, and put over it bits of butter; pile
the steaks one on top of another, and cover with a hot platter. This way of
frying is both healthful and delicate.
Or, heat the skillet, trim off the fat from the steak, cut it in small bits and
set on to fry; meanwhile pound steak, then draw the bits of suet to one side and
put in the steak, turn quickly over several times so as to sear the outside,
take out on a hot platter previously prepared with saltand pepper, dredge well,
return to skillet, repeating the operation until the steak is done; dish on a
hot platter, covering with another platter, and place where it will keep hot
while making the gravy. Place a table-spoon dry flour in the skillet, being sure
to have the fat boiling hot, stir until brown and free from lumps (the bits of
suet may be left in, drawing them to one side until the flour is browned), pour
in about half a pint boiling water (milk or cream is better), stir well, season
with pepper and salt, and serve in a gravy tureen. Spread bits of butter over
steak and send to table at once. This is more economical, but not so wholesome
as broiling.
BEEFSTEAK TOAST.
Chop cold steak very fine, cook in a little water, put in cream or milk,
thicken, season with butter, salt, and pepper, and pour it over slices of toast.
Prepare boiled ham in the same way, adding the yolk of an egg.--Mrs. John
Gortner, Goshen, Ind.
BEEFSTEAK SMOTHERED IN ONIONS.
Slice the onions thin and drop in cold water: put steak in pan with a little
suet. Skim out onions and add to steak, season with pepper and salt, cover
tightly, and put over the fire. When the
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