BEEF STEAKS.
47. Scrape some fine sirloin steaks, wipe them with a clean cloth, heat the bars of your gridiron, grease them, and put your steaks over clear coals. Turn them frequently by placing a dish over them, and then quickly turn them, holding the dish in one hand and the gridiron in the other. In this manner you will preserve the gravy. When done, season them with pepper and salt; baste them well with butter, and add two table spoonsful of water, with a little salt. Send them to the table hot.