Cookery for every household

This is a large and specially cut steak. Ask the butcher to cut a slice of beef, not less than 1 J inch in thickness, from a good sirloin with an undercut. The piece should look like a big chop. Flatten it slightly with a cutlet bat, and trim neatly. Then brush it over on both sides with melted butter or salad oil, season with freshly ground pepper, and if time permits let the steak lie from § to 1 hour. Then grill over a clear fire (see Grilling), allowing from 15 to 20 minutes, according to whether the steak is liked well or under done. When ready, lift on to a very hot dish, sprinkle with salt, and serve with a pat of maitre d’hotel, or any other savoury butter on the top. Grilled tomatoes or mushrooms may be used as a garnish, and fried potatoes and horse-radish sauce may be served separately. 852. Steamed Steak and Kidney 1 lb. beef steak. 1 or 2 sheep’s kidneys. 1 table-sp. chopped onion. 1 table-sp. flour. 1 table-sp. water. Salt. Pepper, ltea-sp. chopped parsley Wipe the steak, trim it, and cut it in four equalsized pieces. Skin the kidney and cut it in quarters, removing the fat from the centre. Then coat both meat and kidney with flour, and season them with pepper and salt. Put the chopped onion at the bottom of a basin, and lay the steak and kidney on the top. Pour in the water, cover the basin with a plate or saucer, and steam steadily until the steak feels tender. Serve the steak on a hot dish with the kidney on the top, pour the gravy and onion round, and sprinkle with the chopped parsley. Time to steam, 2 to 3 hours. Sufficient for 3 or 4 persons. Probable cost, Is. 6 d. 853. Russian- Steaks 4 lb. tender steak. | lb. fillet of veal. 1 shallot. 1 yolk of egg. 1 tea-sp. chopped parsley. (Biftecks & la Russe) Salt. Pepper. A pinch of nutmeg. A pinch of mace. A little flour. Egg and bread-crumbs. Tomato sauce. Any raw trimmings of beef or veal may be used for these. Remove all skin from the meat, cut it in pieces, and pass it twice through the mincing machine. Then put it into a basin, and add the shallot, parsley, and seasoning. Moisten with the yolk of egg, and mix well. Spread the mixture on a plate, and allow it to set for half an hour. Then divide it into eight or ten equal-sized pieces. Form each piece into a round flattish cake, using flour to prevent the mixture from sticking to the board, and egg and bread-crumb them. Then flatten the steaks with a knife and re-shape them. Melt the fat in a frying-pan, when smoking hot put in the steaks, and fry them first on one side and then on the other until nicely browned. Drain them well, and serve in a circle on a hot dish. Pour tomato sauce round ; or, a little sour cream may be added to the fat left in the pan, seasoned to taste, brought to the boil, and used as a sauce. Note. — These steaks may, if liked, be dished on a border of potatoes, and green peas used as a garnish. Time to cook, 12 to 15 minutes. Sufficient for 4 or 5 persons. Probable cost. Is. 8d. 854. Minced Steaks, Grilled 1 lb. beef steak. Salt. Pepper.