Rensselaer Republican, Volume 15, Number 39, Rensselaer, Jasper County, 7 June 1883 — Old-Fashioned Family Beefsteak. [ARTICLE]

Old-Fashioned Family Beefsteak.

Soipe 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 tittle 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 eharcoal under the pan. Take the steak as bought of the butcher and notch the edges to prevent drawing up in cooking, and beat it out more or less with mallet or cleaver, lay it on the gridiron and place it over the glowing coals. Sprinkle eoarse salt on the fire if the flame is troublesome; the salt puts it out and makes the fire clear.

Pretire the gravy while the steak is broiling. Put a quarter pound of butter into a pan with a teaspoonful of black pepper, same of salt and one-half cupful of 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. Bet 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.