BEEF STEAKS.
The sirloin is the best. Cut the steak half an inch thick; put it on a gridiron over clear coals; turn it very often; when half done, put it on a dish and squeeze as much of the juice out as possible; put it back; season with pepper and salt. When done, place it in the dish with the juice; add a spoonful of water, and if you prefer, a small piece of butter: send to the table immediately.