When the steak is dished, spread some anchovy-butter on it instead of a maître d'hôtel, and serve warm also. It may also be served with lobster-butter instead of a maître d'hôtel. Steaks are also served with horse-radish butter, and surrounded with fried or soufflé potatoes.
With a Tomato-Sauce.—Broil and serve the steak as directed above, and serve it with a tomato-sauce instead of a maître d'hôtel.
With a Poivrade or Piquante Sauce.—Broil and serve with a poivrade or piquante sauce, instead of a maître d'hôtel.
With Egg.—When the steaks are cut and prepared as directed, dip them in beaten egg, roll them in bread-crumbs, then broil, and serve them with either a maître d'hôtel or tomato-sauce, or with potatoes, etc.
With Truffles.—Set a saucepan on the fire with one ounce of butter in it; as soon as melted add half a tablespoonful of flour, stir, and, when turning brown, add also about a gill of broth; stir again for five or six minutes, when mix three or four tablespoonfuls of good gravy with the rest; boil gently ten minutes, take from the fire; slice two or three truffles, mix them with the rest; add salt and pepper to taste; give one boil, turn over the steak which you have broiled as directed, and serve.
With Mushrooms.—Proceed as for truffles in every particular, except that you use mushrooms.
Fancy Steak.—Cut the steak two or three inches thick, butter slightly both sides, lay it on a gridiron well greased and warmed; set it on a moderate fire and broil it well; to cook it through it must be turned over many times, on account of its thickness. Serve like another steak, with a maître d'hôtel, poivrade, potatoes, or water-cress, etc.
BOILED BEEF.
This is understood to be beef that has been used to make broth—a rump-piece or a rib-piece, boned and tied with twine before cooking it.
