Wipe steak, trim off superfluous fat, place on a greased broiler with fat towards the handle, and broil over a clear fire or under a gas flame. Turn four or five times during the first minute, and then occasionally. For steak an inch and a half thick, medium cooked, allow twelve minutes to broil. Season with salt and pepper, and spread with soft butter. A slice from the shoulder is a good and inexpensive cut.
126.—BROILED FLANK STEAK
Follow directions for broiling steak (see No. 125), but, as flank steak is thinner, broil only seven or eight minutes. Season with salt and pepper, spread with one tablespoon of soft butter and one tablespoon of tomato ketchup.
127.—STEAK COUNTRY STYLE
| 1½ pounds flank steak | 1/3 teaspoon salt |
| 4 onions | 1/8 teaspoon pepper |
| 1 tablespoon flour | ¼ cup boiling water |
Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes.
128.—BROILED CHOPPED BEEF
Put one pound and a half of any of the cheaper cuts of beef through the meat chopper; season with pepper and salt, and pat lightly into a flat cake an inch thick; place carefully on a greased broiler, and broil about eight minutes for a medium-cooked steak. Spread with soft butter.
129.—HAMBURG MEAT CAKES
| 1 pound beef | 1 teaspoon salt |
| 1 thin slice salt pork | 1/8 teaspoon pepper |
| ¼ cup dried crumbs | ½ cup milk |