Handbook of practical cookery

Steak Broiled.— One quarter pound steak, one pinch pepper, one pinch salt, one half ounce butter. Have the steak cut an inch in thickness. Place before a clear fire a plate, lift the steak with a fork, and hold it before the fire for five minutes on each side. Place it quickly on the plate, sprinkle over the salt and pepper ; place on the butter, and with the point of a knife press it well into the steak. This will draw out sufficient gravy. The steak ought to be served at once. Chop. — One loin chop, one pinch of pepper, one pinch salt. Trim nearly all the fat from the chop. Place a plate before a hot clear fire, lift the chop with a fork, and hold it before the fire for four minutes on each side. Put the chop quickly on the plate and serve at once. Sweet -Bread (White Sauce). — One sweet-bread, one tea-spoonful arrowroot, one gill and a half milk, one pinch pepper, one pinch salt. Soak the sweet-bread for an hour in a basin of cold water. Take it from the water, place it in a sauce-pan, cover it with cold water, place the pan over the fire, and allow the water to boil slowly for half an hour. Take the sweet-bread from the water and plunge it into a basin of cold water, wash it well, trim all the fat from it, and cut it in small pieces. Moisten now in a basin the arrowroot with a little of the milk; when smooth add all the milk, and pour this into a fresh sauce-pan ; stir over the fire till boiling. Add the sweet-breads, pepper, and salt, and simmer all very slowly for ten minutes. Serve at once on a hot dish. Sweet -Bread (Brown Sauce). — One sweet-bread, one half tea-spoonful Liebig's extract of beef, one gill cold water, one pinch pepper, one pinch salt, one half tea-spoonful arrowroot. Soak the sweet-bread in a basin of cold water for an hour ; take it from the water, place it in a small sauce-pan of cold water, and boil it for half an hour. Pour away the water and put the sweet-bread in a basin of cold water; Wash it well, trim the fat from it, and cut it in pieces. Place the arrowroot in a basin, moisten it with a very little cold water, and when quite smooth add the remainder of the water. Pour this into a fresh sauce-pan, and stir it over the fire till boiling ; add the Liebig extract, and then the pieces of sweet-bread. Simmer all slowly for ten minutes, and serve at once on a hot dish. Sweet -Bread (Fried). — One sweet-bread, one table-spoonful bread crumb, one pinch pepper, one pinch salt, one egg. Soak the sweet-bread for an hour in a basin of cold water; take it from the water, place it in a sauce-pan, cover it with cold water, and allow it to boil for half an hour ; pour away the water, and place it in a basin of cold water ; wash it well, and cut it in slices. Beat well on a plate the egg, and roll each slice in it. Place the bread crumb on a paper, and add the pepper and salt. Roll each slice in the bread crumb. Melt in a frying-pan about two ounces dripping ; when the smoke rises, place in the slices of sweet-bread, and brown them to a pale brown on each side. Have in readiness a sheet of kitchen-paper on a plate ; as the slices brown, place them on it, and place the plate before the fire for a minute or two to drain the grease from them. Serve on a hot dish, and garnish with parsley.