Tenderloin^ Broiled. — Procure a nice tenderloin, remove the fiber parts, cut the tenderloin into 2-inch-thick slices, beat lightly to flatten to lYs inch in thickness, trim to a uniform size. Place a broiler over a moderate clear fire, brush the tenderloin steaks over with melted butter, lay them on the hot broiler, and broil 5 minutes on each side ; then remove to a warm dish. Spread over each steak Yt teaspoonfnl seasoning butter and serve with potatoes i la Bern- hardt. Beefsteak. — The parts of beef used for steak are: Porter- house, sirloin, tenderloin, fillet, chuck, round, and fiank. A steak should not be cut thinner than % inch in thickness. Beefsteaks^ Broiled. — Choose any of the above-named steaks y4 to lYt iiich in thickness, remove the fat and sinews, brush over with a little melted butter ; place a broiler over a moderate clear fire, lay the steak on the hot broiler, turn often, and broil from 10 to 15 minutes, according to the thickness. Lay the steak on a hot BEEF. 245 dish ; take for IY9 pound of ateak 1 ounce of butter, 1 even tea* spoonful salt, Y4 even teaspoonful pepper ; mix together and spread it on both sides over the steak ; serve at once. Beefsteak^ Fried. — For a family of six, take from 27^ to 3 pounds of steak ^4 inch in thickness, remove all fat and sinews^ cut the meat into 6 equal portions. Place an iron frying pan over a strong fire, put in a little fine-cut suet (just enough to grease the pan) ; when very hot, put in as many pieces of the steak as will conveniently lie in the pan, fry on each side 4 minutes ; then lay the meat on a hot dish. Mix for 3 pounds of steak 1 even table- spoonful seasoning salt with 2 ounces butter ; spread this over the steak, equally distributed on both sides. Beefsteak broiled it la B^arnaise.— Procure 2 steaks of the short porterhouse IY4 inch thick, beat lightly to flatten them to 1 inch in thickness, sprinkle over them 1 even tablespoonf ul salt, 1 even teaspoonful pepper, brush over on both sides with melted but- ter. Lay the steaks on a hot broiler over a clear, moderate fire, and broil 12 minutes, turning the steak 4 times. At the same time pre- pare a sauce B6arnaise (see Sauces) ; spread the sauce on a warm dish, lay the steak over the sauce, and serve with French fried pota- toes. (The French, Spanish, and Italians use oil for steak ; the Americans and Germans prefer butter.) Beefsteak with Onions. — Procure a sirloin steak from 2Vs to 3 pounds, remove all fat and sinews, divide it into 6 equal pieces. Put a frying pan with a little beef fat over a strong fire, when very hot lay in the meat, fry 4 minutes on each side ; then lay the meat on a hot dish, mix 1 even tablespoonful seasoning salt with 1 ounce butter, spread this over the steak. At the same time place a frying pan with 2 ounces very finely cut suet over the fire, and fry light brown ; cut 3 onions into slices, put them into the hot fat, sprinkle with Ys teaspoonful salt, cover and cook till tender; remove the cover, continue the cooking until the onions begin to turn light brown, then pour them over the steak and serve with boiled pota- 34t6 MEATS. toes. Flank, chuck, and round steaks may be prepared in the same way. ✪ Beefsteak Broiled

AI-modernized reading of the original text

Tenderloin, Broiled. — Procure a nice tenderloin, remove the fiber parts, cut the tenderloin into 2-inch-thick slices, beat lightly to flatten to 1 1/2 inch in thickness, trim to a uniform size. Place a broiler over a moderate clear fire, brush the tenderloin steaks over with melted butter, lay them on the hot broiler, and broil 5 minutes on each side ; then remove to a warm dish. Spread over each steak 1/4 teaspoonful seasoning butter and serve with potatoes à la Bernhardt. Beefsteak. — The parts of beef used for steak are: Porterhouse, sirloin, tenderloin, fillet, chuck, round, and fiank. A steak should not be cut thinner than % inch in thickness. Beefsteaks^ Broiled. — Choose any of the above-named steaks 1/4 to 1 1/2 inch in thickness, remove the fat and sinews, brush over with a little melted butter ; place a broiler over a moderate clear fire, lay the steak on the hot broiler, turn often, and broil from 10 to 15 minutes, according to the thickness. Lay the steak on a hot dish ; take for 1 1/2 pound of ateak 1 ounce of butter, 1 even teaspoonful salt, 1/4 even teaspoonful pepper ; mix together and spread it on both sides over the steak ; serve at once. Beefsteak^ Fried. — For a family of six, take from 2 1/2 to 3 pounds of steak ^4 inch in thickness, remove all fat and sinews^ cut the meat into 6 equal portions. Place an iron frying pan over a strong fire, put in a little fine-cut suet (just enough to grease the pan) ; when very hot, put in as many pieces of the steak as will conveniently lie in the pan, fry on each side 4 minutes ; then lay the meat on a hot dish. Mix for 3 pounds of steak 1 even tablespoonful seasoning salt with 2 ounces butter ; spread this over the steak, equally distributed on both sides. Beefsteak broiled à la Béarnaise.— Procure 2 steaks of the short porterhouse 1 1/4 inch thick, beat lightly to flatten them to 1 inch in thickness, sprinkle over them 1 even tablespoonful salt, 1 even teaspoonful pepper, brush over on both sides with melted butter. Lay the steaks on a hot broiler over a clear, moderate fire, and broil 12 minutes, turning the steak 4 times. At the same time prepare a sauce B6arnaise (see Sauces) ; spread the sauce on a warm dish, lay the steak over the sauce, and serve with French fried potatoes. (The French, Spanish, and Italians use oil for steak ; the Americans and Germans prefer butter.) Beefsteak with Onions. — Procure a sirloin steak from 2 1/2 to 3 pounds, remove all fat and sinews, divide it into 6 equal pieces. Put a frying pan with a little beef fat over a strong fire, when very hot lay in the meat, fry 4 minutes on each side ; then lay the meat on a hot dish, mix 1 even tablespoonful seasoning salt with 1 ounce butter, spread this over the steak. At the same time place a frying pan with 2 ounces very finely cut suet over the fire, and fry light brown ; cut 3 onions into slices, put them into the hot fat, sprinkle with 1/2 teaspoonful salt, cover and cook till tender; remove the cover, continue the cooking until the onions begin to turn light brown, then pour them over the steak and serve with boiled pota- 346 MEATS. toes. Flank, chuck, and round steaks may be prepared in the same way.

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European and American cuisine