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Classic
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with a batter of 6 eggs, finely chopped herbs and 2 spoonfuls of broth, and fill
this dressing into the beef. Cook the broth of the meat until thick, finishing
it with flour browned in butter and strengthen it, if necessary, with extract of
beef and Madeira; pour a part of this gravy over the meat (which has been
covered with the slice first cut from it) garnishing it with small boiled
onions; serve the rest of the gravy separately with macaroni.
16. Beefsteaks. The best steaks are prepared from a beef tenderloin which has
been exposed to the air for a few days. Next to this in quality is the sirloin
taken from a young animal; be particular not to have the slices too thin, they
should be at least 3/4 to 1 inch thick. Pound the meat slightly with a beefsteak
pounder, trim nicely and dip in clear melted butter. When ready to cook, brown
some butter in a pan, put in the meat and set it on a rather strong fire,
leaving the pan uncovered; sprinkle with salt and pepper and fry on both sides
from 1 to 2 minutes, according to the thickness of the slices. Pour melted
butter over them and serve.
Another and entirely different method of preparing beefsteak is as follows: The
slices should be fully 3/4 of an inch thick; they are pounded and brushed with
water in which onions have been soaked for 1 hour, sprinkle with pepper and
salt, lay the slices tightly one on the other and set aside for 2 hours in a
cool place; get a frying-pan hot, put in the steaks side by side without any
fat, and fry for 4 minutes, turning them constantly. After this put in the
butter and during the time it is browning each steak is covered with a plain
fried egg and afterwards garnished with mushrooms stewed in butter. Serve with
the browned butter in a gravy boat. This makes exceedingly tender and juicy
steaks.
In England the steaks are taken with as much fat as possible, dipped into melted
butter and broiled 10 minutes before serving, they are then set over a glowing
coal fire, sprinkled with salt and pepper and broiled for a few minutes longer.
They should be rare. Put on the platter with a pat of nice fresh butter on each
slice, and pour a little of the juice over them.
Beefsteak can be served in various ways--either
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