Rensselaer Republican, Volume 22, Number 28, Rensselaer, Jasper County, 13 March 1890 — COOKING A STEAK. [ARTICLE]

COOKING A STEAK.

An Old Butcher Tells How It Should and Should Not Be Done. Now if you only knew how to cook a steak to make it jyood 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 greaso 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. Wh’en you go to cat 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 fin; ■ •. add a small teacupful of boil in r. let it boil a few minutes, then . u, in a gravy boat instead of putting.it over your beef to draw out the juice. Now try this plan just Once, and you will see you women know nothing about cooking a good steak.