European and American cuisine

Minced Beefsteak, Broiled. — Mince or grind ly^ pound beef from the upper round very fine, form it into 6 flat cakes 1/4 inch in thickness, brush them over with melted butter on both sides, place them on a hot broiler, and broil over a clear fire 4 minutes on each side ; serve on a hot dish, spread 2 ounces seasoning butter over, and serve with baked or French fried potatoes. Flank Steak with Onions.— Place a frying pan over the fire, add just enough fine-cut suet to grease the pan ; cut 2 pounds of thin fiank into 6 pieces ; when the pan is very hot, put in as many of the meat pieces as will conveniently go in, fry 4 minutes on each side over a very hot fire. When done, remove the meat to a hot dish, season with salt and pepper ; put 2 ounces fine-cut suet in the pan, and fry crisp ; remove the scraps, cut 3 or 4 onions into fine slices, put them in the hot fat, season with Vt teaspoonful salt, and a little pepper ; cover the pan and cook till tender, stirring often. When done, pour the onions over the steak and serve with mashed potatoes and turnips. Bound steak is prepared the same as chuck and flank steak. Steak & la Stanley. — Procure a short thick porterhouse steak of iVs pound, season with 1 teaspoonful salt and Vt teaspoonful pepper, pour 1 tablespoonful oil all over the steak, and broil over a clear fire 6 minutes on each side ; then place it on a hot dish, pour over the sauce described below, and lay 2 fried bananas on top. Broiled tenderloin steak may be taken in place of porterhouse. Saucb. — Place a saucepan with 1 ounce butter over the fire, add as soon as melted 1 tablespoonf ul flour, stir and cook for 2 minutes ; add lYs cup boiling milk, season with 1 even teaspoonful salt, a little grated nutmeg, 8 whole peppers, a small bouquet, and Ys cup mushroom liquor ; cook slowly 10 minutes ; then strain the sauce into another saucepan, add 7i teaspoonful sugar, a little Cayenne pepper, 3 tablespoonfuls grated horseradish, and 3 tablespoonf uls cream; cook 3 minutes, and use as directed above. Fried Bananas. — Peel and cut lengthwise 2 bananas into halves, roll them in flour, and fry in butter till light brown on both sides (care must be taken not to break them). Bound Steak broiled with Vinaigrette Sauce.— Take 2 pounds round steak 1/2 inch in thickness, brush a little melted butter or oil over the steak, lay it on a hot broiler, and broil over a clear fire 12 minutes, turning the steak every 3 minutes while cooking. When done, lay the steak on a hot dish, pour over a vinaigrette sauce, and serve. Any other steak may be prepared the same way. Chuck Steak, Broiled. — Select a nice 1/4-inch-thick chuck steak ; trim nicely, brush over with melted butter, lay on a hot broiler, and broil over a clear moderate fire 12 minutes, turning it several times. When done, lay the steak on a hot dish ; mix 1 tablespoonful butter with Vt tablespoonf ul salt, Vs teaspoonful pepper, spread this over the steak, and serve with mashed potatoes and fried tomatoes.