Democratic Sentinel, Volume 14, Number 13, Rensselaer, Jasper County, 18 April 1890 — COOKING A STEAK. [ARTICLE]

COOKING A STEAK.

An Old Batcher Tells Hew It Should and Should Mot Be Bone. Now if you only knew how to cook a steak to make it good that would do, but it always makes me sick to see a woman cook a steak, says an old butcher. She invariably puts her frying-pan on the stove, and puts in a chunk of grease about as big as my fist; and when it is hot enough to begin to crackle, she puts in her beef, and never thinks of covering it. The smoke and steam from it goes to the very ceiling. After she cooks it in this way until it begins to look like an old rubber shoe sole, she done. When you go to eat it there is no more taste in it than a chip Now, if you want a good bit of steak, have a clear hot fire, set your clean empty pan on a spot, cover it up, then round your steak, and when your pan is very hot lay in your steak, and cover quickly. As soon as it has crisped enough to let go its hold on the pan, turn over and cover quickly; turn again as at first, and continue to do so about every two minutes until you have turned it about six or eight times. Have a hot buttered dish ready for it and lay it in: add a sprinkling” of pepper, salt and sugar, and cover tightly. Now, if you wish a gravy, put a bit of butter in your pan. When hot. rub in a pinch of flour, add a small teacupful of boiling water, let it boil a fe minutes, then put in a gravy boat istead of putting it over your beef draw out the juice. Now try this pit just once, and you will see you worn* know nothing about cooking a go steak.