Democratic Sentinel, Volume 7, Number 19, Rensselaer, Jasper County, 8 June 1883 — Old-Fashioned Family Beefsteak. [ARTICLE]

Old-Fashioned Family Beefsteak.

Some people manage very well to broil meat by taking off a stove-lid and placing the gridiron or wire broiler over the hole. With a little forethought to let the fire burn down clear in time it does very well. The damper should be turned so as to make a strong draft and draw the smoke and flame up the chimney especially when it is a coal fire. Some of the best hotels have ranges with large openings in the top for the very same purpose, but used especially for toasting bread. The better way is to put a layer of small broken charcoal in the ash-pan and some live coals on top, and cover all except an opening in front with an inverted baking-pan, so that the draft to the fire must pass over the charcoal under the pan. Take the steak as bought of the butcher and notch the edges to prevent drawing up in cooking, and beat it ont more or less with mallet or cleaver, lay it on the gridiron and place it over the glowing coals. Sprinkle coarse salt on the.fire if the flame is troublesome; the salt puts it out and makes the fire clear. Prepare the gravy while the steak is broiling. Put a quarter pound of butter into a pan witli a teaspoonful of black pepper, same of salt and one-half enpful qf water. When the steak is sufficiently done on both sides put it into the pan with the butter, etc., and press it and turn it over to thoroughly season it. Set pan and steak -over the fire a minute, and the gravy will presently be found to be as thick as cream. Serve whole on a large, hot dish, with the gravy poured over.