My mother's cook book

The steak should hang for one week in the ice-box before using, and before broiling place it upon a board and beat it with a round rolling pin sufficient to soften the fibre, without mutilating it or crushing out the juices. Put it then upon a gridiron and at first over the hottest part of the fire that the pores of the meat may be immediately closed, then turning constantly to prevent, burning, broil from seven to ten minutes according to the thickness of the steak, and when done, remove it from BROILED CHICKEN. 6? the iron to a very hot platter, put the butter in pieces over the top and press it in with the point of a knife blade, : sprinkle over all the pepper and salt, and serve in its own gravy, of which the butter will have drawn out sufficient from the steak without adding water. Note. — To this gravy may be added a tablespoonful of Worcestershire sauce if desired. Mutton or lamb-chops may be broiled also in this way. Broiled Chicken.— One young fowl, two ounces of butter, one teaspoonful of salt, one-half teaspoonful of pepper. The fowl must first be split down the back, washed thoroughly, in and out, with cold-water and as thoroughly dried in a clean towel. Grease then slightly a broiler, season the chicken, inside and out, by rubbing on the pepper and salt, and putting the fowl in it, place to broil over a strong, clear fire ; as soon as the juices begin to draw out, commence turning and turn constantly thereafter until the meat is done, which may be determined by running a skewer into the breast and when this draws out easily the chicken will have been sufficiently cooked. Serve on buttered toast, distributing butter also in pieces over the fowl and send it to table very hot. Note. — Unless a very young spring chicken is used for broiling it will be better that the fowl should have a slight preparatory cooking by steaming which may be done by putting the chicken into the broiler and laying this over a baking pan of boiling water, then covering it with a plate, set all into the oven for about twenty minutes. If the broiling iire smokes in the least, throw upon it a handful of ■alt, which will at once clear it, and prevent the fowl tasting smoky. Pork Sausages. — One pound of pork sausages, one and one-half pounds of raw potatoes, one tablespoonful of cream, one ounce of butter, one teaspoonful of salt, one-half teaspoonful of pepper. Put the potatoes pared, into a saucepan, cover them with cold water, and bringing them quickly to the boiling point over a brisk fire, throw in the salt. Boil them now rapidly until they begin to break on the surfaces when they will be half cooked, and the water should be strained carefully off them, the saucepan closely covered, and drawn to the side of the fire, that they may finish cooking in their own steam. When a skewer will go into them readily, set the potatoes for a moment, with the saucepan uncovered, full over the fire, that the dampness of the steam may dry off, and while hot mash them finely, adding the cream, pepper and butter, after which again cover them closely in order that they may keep hot while the sausages are being prepared. Prick through the skin of the sausages now with a fork in various places that they may not burst with the steam that will be generated in them under the action of heat, and placing them in a cold frying pan, put them over a moderate fire, that the fat may draw out in which to cook them, and fry for ten minutes. Take up then the potatoes and fill them into the bottom of a small hot platter, and smooth them down with a knife blade that has been dipped in milk, to a flat bed about an inch in thickness, and across this bed arrange the sausage lengths at regular intervals. Notes. — If the gravy from the pan is used at all it must be served by itself in a gravy boat. FRIED CHICKEN WITH CHIVES. 6g