European and American cuisine

Beefsteak i la Colbert. — Procure 2 steaks of the short porterhouse 1 inch in thickness, remove the fat and sinews, brush the steaks over with melted butter, lay them on a hot broiler, and broil over a moderate, clear fire 12 minutes, turning often while broiling. When done, lay them on a hot dish, mix 2 ounces butter with 1 even tablespoonful seasoning salt, spread this over the steaks. Arrange 6 stuffed and baked green peppers in a circle around the dish, and serve with Colbert sauce (see Sauce). Beefsteak it la Maitre d'Hdtel.— Select either a porterhouse or sirloin steak 1 inch in thickness, weighing about 2Ys pounds ; remove all the fat, trim the steak nicely, season with 1 even tablespoonful seasoning salt, brush it over with melted butter on both sides, lay the steak on a hot broiler, broil over a clear fire 12 minutes, turning often while broiling. When done, place on a hot dish, spread 2 ounces mattre d'hdtel butter over, and serve with potato chips. Beefsteak with Mushroom Sauce.— Procure 2 fine steaks of the short loin, each weighing IV4 pound, season with 1 even tablespoonful salt, Vs even teaspoonful pepper. Lay on a hot broiler and broil over moderate fire 12 minutes, turning the steaks often while broiling ; when done, arrange them on a hot dish. At the same time place a saucepan with 1 tablespoonful butter over the fire, add 1 tablespoonful flour, cook and stir 3 minutes ; add iVt cup boiling water, 1 teaspoonful beef extract, and y^ can of mushrooms, season with V4 teaspoonful pepper and Yg even teaspoonful salt, boil 15 minutes ; then pour the sauce over the steaks and serve. Beefsteak with Oysters.— Procure i\ nice porterhouse ateak 1 inch in thickness weighing about iVt pound, trim it neatly ; lay the meat on a hot broiler, and broil over a clear fire 6 minutes on each side, turning often while broiling. Bemove the steak to a warm dish, stir 1 tablespoonful butter to a cream, add 1 teaspoonful salty V4 teaspoonf ul pepper, spread this over the steak ; arrange the oysters described below in a circle around it, and serve with potatoes & la duchesse. Place 1 dozen large oysters without their liquor in a saucepan over the fire, add Y^ tablespoonf ul butter, 1 tablespoonful lemon juice, V4 teaspoonful salt, a little white pepper, cook 3 minutes ; mix the yolk of 1 egg with 3 tablespoonf uls cream, add it to the oysters, leave them for a minute over the fire without boiling ; then finish as directed above. Sirloin Steak k la Hilanaise.— Procure iVt pound of lean, tender beef from the sirloin, have it ground very fine on a meat grinder, remove all stringy parts, season with 1 tablespoonfnl seasoning salt, add 1 grated onion and 4 ounces fine-minced suet ; mix all well together ; form this into 6 flat cakes, roll in bread crumbs, and fry in butter 8 minutes on each side. When done, lay them on a hot dish, pour over the tomatoes described below, and serve with spaghetti A la crdme. T0MATOB& — Scald 4 large ripe tomatoes in boiling water, remove the skin and cut the tomatoes into pieces. Place a deep frying pan over the fire with 2 ounces butter ; as soon as hot put in the tomatoes, add Vi teaspoonful salt, y^ teaspoonful pepper, Yt teaspoonful sugar, cook 10 minutes without a cover ; then pour over the steak and serve.