Twentieth century home cook book

Cut your steak one-half inch thick ; beat it well with a steak beater. Have your griddle over some fresh coals ; put the steak on the griddle, and when it becomes seared, turn it ; when seared on both sides put in a stewpan, season well with salt, pepper, and butter; put it in the pan and keep well covered without placing it on the fire. If your heat is strong, four or five minutes will be sufficient to cook it. — Mrs. J. P. Calhoun. HAMBURG STEAK Is made of round, chopped or grated very fine, then season with pepper, salt and grated onion. Fry in hot fat. BEEFSTEAK WITH OYSTERS. Broil a sirloin or tenderloin steak ; season ; take a quart of oysters and drain off the liquor ; put them into the stewpan with half of a cupful of butter; a little less butter if you can add a few teaspoonfuls of cream. Salt and pepper to season it; when this comes to a boil, pour over the steak on the platter. Serve while hot. FRENCH BEEFSTEAK. Cut your steak two-thirds of an inch thick from a fillet of beef ; dip into melted butter, lay them on a hot gridiron and broil over fresh coals. When very nearly done sprinkle pepper and salt. Have ready some parsley, chopped fine and mixed with softened butter. Beat them to a cream and pour in the middle of the dish. Dip each piece of steak in the butter, turning them over, and lay them round on the platter. Very nice with the juice of lemon. Serve very hot. SAVORY BEEF. Three and a half pounds of round beefsteak, chopped fine; three eggs, twenty oyster crackers, rolled fine ; four tablespoons sweet cream 5 butter size of an egg ; salt and pepper to taste ; little nutmeg. Thin with milk to consistency of biscuit dough ; put in a buttered pan ; bake one and one-half hours. Eat when cold. Sliced for tea or lunch. — Mrs. W.P. Lynde. STAFFORDSHIRE BEEFSTEAK. Beat them a little with a rolling pin, flour, and season, then fry with a sliced onion ; lay the steaks into a stewpan and pour as much boiling water over them as will serve for sauce ; stew them gently about half an hour, and add a little catsup before serving. PRESSED BEEF. Cure a piece of brisket with salt and pulverized saltpetre for five or six days ; boil slowly until quite done and tender ; press until perfectly cold. Slice thin and serve with toinato sauce. BEEF OMELET. Three pounds of beefsteak, one light pound of suet chopped fine, salt, pepper, and a little sage, three eggs, seven crackers rolled fine ; make into a roll and bake. TO FRIZZLE BEEF. Shave off very thin pieces of beef, put them mto a spider and pour a little warm water over them, stir up and turn off the water, add a piece of butter the size of an egg ; to a pound of beef, put the whole over the fire ; beat up two eggs with three tablespoonfuls of cream, dredge with flour, pour over it the beaten eggs and cream ; season with parsley, pepper and salt, to taste. BEEFSTEAK WITH MUSHROOMS. Take four pounds of the best sirloin steak, cut thin. Season with black pepper, and a very little salt. Put four tablespoonfuls of butter into a fry- ing pan, and put it over the fire. When it is quite hot, lay in the steaks and let them brown. Have ready a quart of mushrooms, stemmed and skinned, and moisten with a pint of water, seasoned with a little pepper and salt, and thickened slightly with a good dredging of flour. Pour it over the steaks in the frying pan, and then let them cook till thoroughly done. Venison steaks will be found excellent dressed in this manner, but the venison must be fresh. MINCED BEEF.