Evening Republican, Volume 15, Number 32, Rensselaer, Jasper County, 7 February 1911 — Tough Porterhouse Steak. [ARTICLE]

Tough Porterhouse Steak.

The tough end of porterhouse steak ll often wasted because no one wants to eat it or serve it to others. This waste may be avoided by chopping the tough portion with eome of the suet, making It into balls and broiling It with the rest of the steak. Serve each member of the family a ball and a piece of tenderloin. If so desired the balls may be flavored with onion Juice and chopped parsley. It Is sometime* possible to have the chopping done at the shoo.