Evening Republican, Volume 17, Number 145, Rensselaer, Jasper County, 18 June 1913 — French Beefsteak. [ARTICLE]

French Beefsteak.

Cut your beefsteak two-thirds of an Inch thick from a fillet of beef; dip into melted butter, lay them on a hot gridiron and broil over fresh coals. When very nearly done, sprinkle with pepper and salt Have ready some parsley, chopped fine and mixed with softened butter. Beat them to a cream and pour in the middle of the dish Dip each piece of steak In the butter, turning over, and lay them around on the platter. Serve with lemon juice and very hot