Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter.
Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly: fasten the ends and sides securely with skewer pins. Place in a pan with such broth or gravy as may be on hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork.
Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice.—Mrs. S. T.
Beefsteak Broiled.
Cut the steak one-half inch thick; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals: place the steak on the griddle, and as soon as seared, turn it; when both sides are seared, place it in a pan, season it with pepper, salt, and butter: repeat this for every piece of steak, and place in the pan, which should be kept closely covered without being on the fire. If your heat is sufficient, from three to five minutes is sufficient to cook.—Mrs. P. W.
Broiled Steak.
A porter-house steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on a gridiron over coals, frequently turning. Have ready a hot dish, place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter; pepper again and set the dish over boiling water until wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablespoonful made mustard, for those who like highly seasoned food.—Mrs. S. T.
How to Cook Beefsteak.
Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed; butter and salt, and set a moment in the hot oven. Allow the steak to heat but a moment on each side; this helps it to retain all its sweet juices, and putting on the salt at the last moment, after it is on the platter, draws out its juices.—Mrs. S. T.
Beefsteak Fried with Onions.