Cooking for profit

Cost of material — steak 18, butter to Bauce 2, potatoes 1, lemon 1, condiments 2, bread 2, butter 3; 29c. 39— Double Tenderloin. The difference or deduction commonly made when steak for two, of the other descriptions is ordered is not observed with tenderloins, but when a person requires a double one it is simply cut accordingly and so charged for. A steak to weigh a pound will take a fourth of the entire filet. Having cut it off the requisite length shave off two or three narrow strips of the skin that partly encircles it, to allow it to spread, and setting it on end on the block flatten it with the cleaver. Broil and sorve as usual. The filet consists of i lot of strings of meat loosely held together and to be at the best the steaks must be cut straight up and down, as a slanting cut makes course meat. At the thin end it is better as regards good eating to cut the slices not quite through, open and flatten them to make the usual size. This however does not answer for an unusually large or double sized steak, but the fineness of texture has to be sacrificed for the di- mensions. 40--Tenderloin or Filet Steaks- Cost. ■Their The filet of beef is the long strip of solid lean meat that runs along the whole length of the loin under the back bone and between it and the kidney fat. When the loin is cut and sawn straight down to make porterhouse and sirloin steaks each one of such steaks contains a piece of the filet from 2 to 4 ounces in weight, according to where it is cut and the thickness. It is the smaller lean portion that has the suet upon it. To make the tenderloin steaks of the restaurants the filet is taken out all in one piece. This cannot be obtained of all butchers but some, having a certain class of trade will sell tenderloins at from 25 to 30c per pound. Those who buy beef j by the loin or hind quarter, and having sale for all the different grades of meat, also take out the filet entire should still count it at about 30c, per pound as the following calculation shows. An even weight is taken to make the estimate easy to change when the price of beef is different. 300 pounds of loin at 12c costs $36. 1-third of it is bone; 1-third is coarse meat and fat; 1-third is fine clear steak, including the tenderloin and the rest nearly equal to it. The bone is worth 2c per pound for soup— $2, The coarse meat and fat is worth 8c per pound — $8. Take these amounts from $3G. the first price of the beef, and the fine steaks will be found to cost 26c per pound. As the tenderloin is accounted a little better than the rest and is in greater request it may be properly reckoned at 30c per pound cost price raw. 4-1— Filet a la Chateaubriand. Price $1,25, or indefinite according to style of house. It is a large tenderloin steak broiled between two thin steaks over a slow charcoal fire until done through, with all the gravy of the three carefully preserved. The outside steaks removed when done only their gravy squeezed over the other. Common thin steaks answer for the outside. Have them wide enough and fasten the edges together with small skewers before placing on the gridiron. Pour sauce of hot butter with salt and pepper in it around the steak, add parisienne potatoes and cut lemon. Truffle sauce instead of the butter, if desired.