BROILED STEAK
Select your steak carefully. The wide end of the slice of “Porterhouse” is nice, or the “loin.” Have the gridiron hot and buttered, and over hot coals; place the beef upon the gridiron, and cook till the blood begins to start upon the upper side before turning, if the fire is not too hot. To retain the juice, beef should be cooked rapidly at first. Turn frequently rather than scorch. When done, remove to the platter and season to the taste. Use no salt while cooking. This prevents the blood from escaping. Serve with mushrooms.