The household cook book

BEEFSTEAK. — Broiled Steak. — Grease the gridiron with suet. Have it hot. Put on the steak over hot coals. In a moment, when the steak is colored, turn it over. Watch and turn frequently. Do not let out the juice by sticking a fork in it. Remove to a hot platter. Sprinkle well with salt and pepper and butter well. Set platter into oven a few minutes, to let butter soak well in. Serve hot. The juice of a good steak is inside of it — not a gravy in the dish. Broiled Chopped Beefsteak (called Salisbury steak).— Take 2 lbs. of raw beefsteak and chop fine in a chopping bowl; then press together in flat pieces, each one large enough for 1 person, and broil over a bed of coals. This is nice for an invalid or person with poor teeth, especially if tender steak cannot be had. Beefsteak and Oysters. — Broil the steak the usual way. Put 1 qt. of oysters with very little of the liquor into a stewpan upon the fire; when it comes to a boil, take off the scum that may rise, stir in 3 ounces of butter mixed with a tablespoon of sifted flour; let it boil one minute until it thickens; pour it over the steak and serve hot. Beefsteak Pie. — Put about 2 pounds of steak (round steak will answer) into a saucepan with a gill of water; put on the cover and simmer for an hour; then cut the steak into small pieces about h inch square; put them into a white pudding dish, thicken the juice with a tablespoon of cornstarch, season with salt, pepper, and herbs, also with garlic or onion if liked, and pour it over the meat; then cover with a rich pie crust and bake until the crust is a rich golden brown. This is good to serve at luncheons. A less expensive pie can be made by covering the meat with a nice baking-powder biscuit dough. Bake this also until it is nicely browned. Time, about If hours. Beefsteak, Rolled. — Put a slice of round steak on the meatboard, sprinkle on a little salt and pepper, and put on bits of butter, with a little chopped onion if liked, and a little sifted sage; spread over it mashed potatoes, or sliced raw potatoes, and roll it up; wind with a string and fasten the ends with skewers; put in a baking pan with a pint of water and bake slowly an hour; baste often. Beefsteak Smothered in Onions. — Cut 6 onions very fine, put them in a saucepan with 2 cups hot water, 2 oz. butter, some pepper, salt, and dredge in flour; let stew until the onions are quite soft. Have the steak broiled, put it into the saucepan with the onions, let simmer 5 or 10 minutes; send to the table very hot. Hamburg Steak. — Lay your beefsteak on the meatboard, salt and pepper it as required; peel and slice a few onions and cover the steak. Then with chopping-knife chop all together until like hash, and fry in hot fat, either in balls like sausage, or plain. Leave out the onions unless you know everyone at the table likes them. This is delicious. MINCED BEEF. 2 cups of cold minced beef. 1 teacup of gravy. < 1 shallot, or small onion. 1 tablespoon of Chutnee sauce. 1 bunch of parsley. Butter the size of an egg. Put the butter in a saucepan, slice and fry the onion until a yellowish brown, add the gravy, then the chopped parsley; stir in the chutnee, add the beef, and let it get hot, but do not recook. Serve it on a platter garnished with parsley and fried bread. Time, 20 to 30 minutes.