Peel the chestnuts, boil until tender, take off the inner skin and re-boil in salt and water until quite tender. Cut the steak in fillets and dust over with flour. Put the dripping in a frying pan and brown the steak in it. Remove the meat and add the onion, cut in half rings, fry brown and remove. Then stir in the flour until brown. Add the stock and boil up, skim, and season to taste. Put 86 this gravy in a stew pan, add the meat and chestnuts, and simmer slowly for thirty minutes. Then put the meat in a circle on the dish, pile the chestnuts in the centre, pour over the gravy, and serve hot. BEEF OLIVES. 2 lbs. steak \ lb. fat bacon 4 tablespoonfuls bread crumbs J teaspoonful marjoram pinch of thyme i teaspoonful chopped parsley pepper salt pinch of cayenne 8 olives✪ Beef Olives Cut the steak into eight thin fillets, trim them all one size, lay a thin piece of bacon on each. Chop the trimmings of meat and bacon very fine, chop the onion, peel the olives without breaking them, scrape the stones and put the pieces with the onion, trimmings of meat, crumbs, herbs, and pepper and salt to taste, mix all well together, moisten with egg, and lay a little of this forcemeat on each fillet. Roll them up, tie them with string, or run two skewers through all to keep them in shape, and fry brown. Make one pint of brown gravy, put in the olives, season to taste, and stew till tender. Re- move the skewers, place them neatly on a hot dish, put an olive on each, strain the gravy over them, garnish with slices of lemon or parsley, and serve. 2 lbs. steak pepper salt BEEF CUTLETS. crumbs parsley egg Cut the steak into oval or triangular fillets and proceed to season, crumb, and fry them as directed for Mutton Cutlets. GRILLED STEAK. Have ready a clear fire, put the steak on a board, sprinkle it with pepper and salt. Grease the bars of the gridiron, make them hot. put on the steak, and place it immediately over the fire. If the steak is thick, put it quite close to the fire at first, and after the outside has hardened a little, raise it an inch or two higher, but if thin, keep it close to the fire all the time. When the steak com- mences to appear moist on the top turn it over and continue turning until the steak is cooked. To tell if it is done enough, piess it gently with the back of a spoon. If the steak feels spongy, and resists the pressure a little, it is cooked, but if soft and flabby, underdone ; if hard, overdone. 87 FRIED STEAK. Steak may be fried in either one of two ways. For small quantities, where a quick service is required, it is perhaps more suitable to have the steak cut into the portions as wanted, ready for frying, and all ready seasoned with salt and pepper. Have a pan of deep fat smoking hot on the stove, and as the orders are received, plunge the steak into the fat. The length of time required for cooking is entirely dependant upon the thickness of the steak and also as to whether it is required underdone, “ just ” done, or well done, according to individual taste. Close observation and a little practice will soon tell the cook how long the steak should be permitted to remain in the frying fat.

AI-modernized reading of the original text

Peel the chestnuts, boil until tender, take off the inner skin and re-boil in salt and water until quite tender. Cut the steak in fillets and dust over with flour. Put the dripping in a frying pan and brown the steak in it. Remove the meat and add the onion, cut in half rings, fry brown and remove. Then stir in the flour until brown. Add the stock and boil up, skim, and season to taste. Put this gravy in a stew pan, add the meat and chestnuts, and simmer slowly for thirty minutes. Then put the meat in a circle on the dish, pile the chestnuts in the centre, pour over the gravy, and serve hot. BEEF OLIVES. 2 lbs. steak \ lb. fat bacon 4 tablespoonfuls bread crumbs J teaspoonful marjoram pinch of thyme i teaspoonful chopped parsley pepper salt pinch of cayenne 8 olives Cut the steak into eight thin fillets, trim them all one size, lay a thin piece of bacon on each. Chop the trimmings of meat and bacon very fine, chop the onion, peel the olives without breaking them, scrape the stones and put the pieces with the onion, trimmings of meat, crumbs, herbs, and pepper and salt to taste, mix all well together, moisten with egg, and lay a little of this forcemeat on each fillet. Roll them up, tie them with string, or run two skewers through all to keep them in shape, and fry brown. Make one pint of brown gravy, put in the olives, season to taste, and stew till tender. Remove the skewers, place them neatly on a hot dish, put an olive on each, strain the gravy over them, garnish with slices of lemon or parsley, and serve. 2 lbs. steak pepper salt BEEF CUTLETS. crumbs parsley egg Cut the steak into oval or triangular fillets and proceed to season, crumb, and fry them as directed for Mutton Cutlets. GRILLED STEAK. Have ready a clear fire, put the steak on a board, sprinkle it with pepper and salt. Grease the bars of the gridiron, make them hot. put on the steak, and place it immediately over the fire. If the steak is thick, put it quite close to the fire at first, and after the outside has hardened a little, raise it an inch or two higher, but if thin, keep it close to the fire all the time. When the steak commences to appear moist on the top turn it over and continue turning until the steak is cooked. To tell if it is done enough, piess it gently with the back of a spoon. If the steak feels spongy, and resists the pressure a little, it is cooked, but if soft and flabby, underdone ; if hard, overdone. FRIED STEAK. Steak may be fried in either one of two ways. For small quantities, where a quick service is required, it is perhaps more suitable to have the steak cut into the portions as wanted, ready for frying, and all ready seasoned with salt and pepper. Have a pan of deep fat smoking hot on the stove, and as the orders are received, plunge the steak into the fat. The length of time required for cooking is entirely dependant upon the thickness of the steak and also as to whether it is required underdone, “ just ” done, or well done, according to individual taste. Close observation and a little practice will soon tell the cook how long the steak should be permitted to remain in the frying fat.

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