M. A. CAHN, President 5. L. COOK, Secretary COOK & CO. Importers WHOLESALE * * * RETAIL Novelties and Ornaments for Wedding H Birthday Presents COMPLETE IN ALL ITS BRANCHES Cutlery. Dipper S^ts. 5^a 5?ts by t^ fip^st Europ^ap apd Sr^ptop l/itrified ^^ipa for fiot^ls apd for Bar use Importers lie FIQBT BKTTERY ST. General Agents for Pacific Coast DELBECK & CO., Reims. Champagne BARTON & GUESTIER, Bordeaux. Winesjmd Olive Oil H. & C. BALARESQUE, Bordeaux. Clarets BOUCHARD PI^RE & FILS, Beaune, Burgundy Wines SAZERAC DE FORGE & FILS, Cognac. Brandies GODET FRI^RES, La Rochelle. Brandies C. F. BERGER Couvet, Absinthe A. VAN HOBOKEN Rotterdam, Genuine A V H Case Gin SCHADE & BUYSING Schiedam. Black-bird Gin SANDEMAN, BUCK & CO., Jerez, Pemartin Sherries SANDEMAN & CO., QP°rto> Port wines SANDEMAN BROS., Lisbon> Portugal wiaes LEACOCK & CO.. Fu»chal, Madeiras GORDON & CO. London. Old Tom Gin and Orange Bitters RODEL & FILS FRERES, Superior Sardines, Peas. Mushrooms VEREINIGTE ULTRflMflRINFflBRIKEN, "™^s, wash-biue in Bans KOCH & REIS Antwerp. Sublimed Sulphur IMPORTERS OF GENERAL FOREIGN MER- CHANDISE AND JAVA COFFEES FRYING— ROASTING. 97 place it over the liveliest kind of a jack-pine fire, and in an instant it is at broiling heat, I dry two steaks with a napkin, rub a little salt and black pepper on them, and lay them in the frying-pan, with meantime a platter and a lump of butter waiting in the oven. In a minute the steaks are ready to be turned, as the point is to brown them on both sides as quickly as possible, and so retain the juice and flavors that are, alas, too often sizzled away on the bars of a gridiron. In four minutes the steaks are done sufficiently for most people — they are cut a trifle thinner than for coal-broiling, — and are placed on the platter with another bit of butter on top and kept closely covered for a few moments. And hereby hangs a tale: One member of my family for a long time scoffed at these "fried" steaks, and would none of them. One day a thought struck me. I heated the iron potato-masher to a lively shade of color, and applied it to the top of a tempting "porter-house," burning bars across it after the manner of a broiler. The relish with which this steak was devoured by the biased individual, and his wonder that people would submit to fried steak✪ Fried Steaks when broils were " so superior," was only equaled by my relish of the joke that had engulfed him so completely. After he had innocently eaten and praised these steaks for two or three weeks, I disclosed to him in a few impressive words how he had been decieved. He was staggered, and, of course, naturally irritated at being sold, but he now, with the native nobility and candor of his soul, acknowledges that my way of " frying " is quite tolerable, even without the brand of the potato-masher. I recommend this method to all with whom fuel and time are things to be considered.

AI-modernized reading of the original text

M. A. CAHN, President 5. L. COOK, Secretary COOK & CO. Importers WHOLESALE * * * RETAIL Novelties and Ornaments for Wedding H Birthday Presents COMPLETE IN ALL ITS BRANCHES Cutlery. Dipper Sets. Sea Sets by the finest European and Stoneware Vitrified China for hotels and for Bar use Importers lie FIQBT BKTTERY ST. General Agents for Pacific Coast DELBECK & CO., Rheims. Champagne BARTON & GUESTIER, Bordeaux. Winesjmd Olive Oil H. & C. BALARESQUE, Bordeaux. Clarets BOUCHARD PÈRE & FILS, Beaune, Burgundy Wines SAZERAC DE FORGE & FILS, Cognac. Brandies GODET FRÈRES, La Rochelle. Brandies C. F. BERGER Couvet, Absinthe A. VAN HOBOKEN Rotterdam, Genuine A V H Case Gin SCHADE & BUYSING Schiedam. Black-bird Gin SANDEMAN, BUCK & CO., Jerez, Pemartin Sherries SANDEMAN & CO., QP°rto> Port wines SANDEMAN BROS., Lisbon> Portugal wiaes LEACOCK & CO.. Fu»chal, Madeiras GORDON & CO. London. Old Tom Gin and Orange Bitters RODEL & FILS FRERES, Superior Sardines, Peas. Mushrooms VEREINIGTE ULTRAMARINEFABRIKEN, Hams, wash-blue in Pans KOCH & REIS Antwerp. Sublimed Sulphur IMPORTERS OF GENERAL FOREIGN MER- CHANDISE AND JAVA COFFEES FRYING— ROASTING. 97 place it over the liveliest kind of a jack-pine fire, and in an instant it is at broiling heat, I dry two steaks with a napkin, rub a little salt and black pepper on them, and lay them in the frying-pan, with meantime a platter and a lump of butter waiting in the oven. In a minute the steaks are ready to be turned, as the point is to brown them on both sides as quickly as possible, and so retain the juice and flavors that are, alas, too often sizzled away on the bars of a gridiron. In four minutes the steaks are done sufficiently for most people — they are cut a trifle thinner than for coal-broiling, — and are placed on the platter with another bit of butter on top and kept closely covered for a few moments. And hereby hangs a tale: One member of my family for a long time scoffed at these "fried" steaks, and would none of them. One day a thought struck me. I heated the iron potato-masher to a lively shade of color, and applied it to the top of a tempting "porter-house," burning bars across it after the manner of a broiler. The relish with which this steak was devoured by the biased individual, and his wonder that people would submit to fried steaks when broils were " so superior," was only equaled by my relish of the joke that had engulfed him so completely. After he had innocently eaten and praised these steaks for two or three weeks, I disclosed to him in a few impressive words how he had been deceived. He was staggered, and, of course, naturally irritated at being sold, but he now, with the native nobility and candor of his soul, acknowledges that my way of " frying " is quite tolerable, even without the brand of the potato-masher. I recommend this method to all with whom fuel and time are things to be considered.

Records on this page

Fried Steak

Home dissertations