This nice relish was known as "souse" fifty or sixty years ago, and is good, both cold or hot, or cut in slices and fried in butter for breakfast.
To Cook a Steak California Style of 1849-'50.
Cut a good steak an inch and an eighth thick. Heat a griddle quite hot, and rub over with a piece of the fat from the steak, after which lay on the steak for two or three minutes, or long enough to harden the under side of the steak, after which turn the other side, treating in the same way, thus preventing all escape of the rich juices of the meat. After this, cut a small portion of the fat into small and thin pieces, to which add sufficient butter to form a rich gravy, seasoning with pepper and salt to taste. A steak cooked in this way fully equals broiling, and is at the same time quite as juicy and tender.
A Good Way to Cook a Ham.
Boil a ten or twelve pound ham slowly for three hours; strip off the skin; take a sharp knife and shave off the outer surface very thin, and if quite fat take off a little, and spread over the fat part a thin coating of sugar. Next put the ham in a baking-pan, with one-half pint of white wine, and roast half-an-hour. Baste often, taking care that the wine and juice of the ham do not scorch, as these form a nice gravy. Whether eaten hot or cold the ham should be carved very thin.
Beefsteak Broiled.
Place the gridiron over a clear fire; rub the bars with a little of the fat, to keep from sticking. The moment it hardens a little—which closes the pores of the meat—turn it over, thus hardening both sides. You may then moisten with butter, or a little of the fat of the steak, and season with salt and pepper. Lay on a hot dish along with the best butter, which, with the juices of the meat, makes the best of gravy, and cooked in this style you have a most delicious steak.
Beefsteak with Onions.
Take five or six onions; cut fine, and put them in a frying-pan, with a small cup of hot water, and two ounces best butter, pepper and salt; dredge in a little flour, and let it stew until the onions are quite soft. Next broil the steak carefully. Lay on a hot dish, and lay the onions around, and not on top, of the steak, as that will create a steam, which will wilt and toughen it. To be eaten quite hot.