will do. Trim off all the fat and gristle, wash with cold water, and wipe dry; salt and pepper it well, and chop thoroughly on both sides. Have ready a hot skillet, in which is half a pint of boiling lard; flour the steak well on both sides, put it in the boiling lard, cover it closely to keep in the steam, and fry quickly until brown on both sides. Take out the steak, put it on a hot dish, and cover to keep it warm. Take the skillet from the stove, put into the lard left in it one level tea-spoonful of salt, half a tea-spoonful of pepper, one heaping table-spoonful of flour, and stir until smooth ; put it back on the stove and pour into it one pint of cream or new milk✪ Fried Steak and Gravy ; let it boil until as thick as you like your gravy; pour it over the steak, and serve hot. Mrs. 0. H. P. Thomas. FRIED STEAK. After beating well, cut the steak into small pieces, dip each piece in well-beaten egg, roll in cracker or bread crumbs, and fry it in hot lard a nice brown. Mrs. Lucy Keith. STEAK WITH TOMATO DRESSING. Take a sirloin steak, and after greasing the meat-pan well, lay it out full length, putting plenty of salt and pepper on both sides ; open a can of tomatoes and put over it, or fresh tomatoes sliced ; dredge a little flour✪ Steak with Tomato Dressing over the tomatoes, and bake. Mrs. James H. Hall, Sr. STEAK A LA MODE. Put in a skillet one quart of boiling water, salt and pep- per, three table-spoonfuls of vinegar, one coffee-cup of Chilli sauce or tomato catsup, one heaping tea-spoonful of mixed mustard, and one table-spoonful of sugar; boil well for a few moments ; but in the well-beaten steak or slices of cold beef; cook for a few moments. Have a well-heated meat-dish on which to put the steak or beef; take one heaping table- spoonful of acid jelly cut into small bits and put over the 48 The New Kentucky Home Cook Book. steak, and pour over the dressing; if it is not thick enough, stir in a little flour mixed smoothly in a little cold water ; boil a moment, and then serve. Mrs. Thomas Turner. STEAK DRESSED WITH OYSTERS. Beat the steak well ; take one-fourth of a pound of but- ter, salt and pepper✪ Steak a la Mode, and put in a skillet ; when hot, put in the steak; let it cook for a few moments and turn it over; then put the oysters on the steak, and cover closely, and let it cook five minutes. Serve at once. Mrs. Henry Pogue. STEAK AND ONIONS. Have either lard or fried middling, very hot, in a skillet; beat the steak well, gash the edges, dredge it on both sides with salt, pepper, and flour, and fry very quickly for a few moments; have a well-heated meat-dish, put the steak on it, and cover it closely. The onions must be sliced✪ Steak and Onions, and it w7ould be better to lay them for awhile in salt and water, drain them well, put them in the skillet, and fry a nice brown. Or, broil the steak, then fry the onions, and when ready to serve put the onions on the steak. STUFFED STEAK, OR MOCK DUCK. ✪ Stuffed Steak, or Mock Duck

AI-modernized reading of the original text

will do. Trim off all the fat and gristle, wash with cold water, and wipe dry; salt and pepper it well, and chop thoroughly on both sides. Have ready a hot skillet, in which is half a pint of boiling lard; flour the steak well on both sides, put it in the boiling lard, cover it closely to keep in the steam, and fry quickly until brown on both sides. Take out the steak, put it on a hot dish, and cover to keep it warm. Take the skillet from the stove, put into the lard left in it one level tea-spoonful of salt, half a tea-spoonful of pepper, one heaping table-spoonful of flour, and stir until smooth ; put it back on the stove and pour into it one pint of cream or new milk ; let it boil until as thick as you like your gravy; pour it over the steak, and serve hot. Mrs. 0. H. P. Thomas. FRIED STEAK. After beating well, cut the steak into small pieces, dip each piece in well-beaten egg, roll in cracker or bread crumbs, and fry it in hot lard a nice brown. Mrs. Lucy Keith. STEAK WITH TOMATO DRESSING. Take a sirloin steak, and after greasing the meat-pan well, lay it out full length, putting plenty of salt and pepper on both sides ; open a can of tomatoes and put over it, or fresh tomatoes sliced ; dredge a little flour over the tomatoes, and bake. Mrs. James H. Hall, Sr. STEAK A LA MODE. Put in a skillet one quart of boiling water, salt and pepper, three table-spoonfuls of vinegar, one coffee-cup of Chilli sauce or tomato catsup, one heaping tea-spoonful of mixed mustard, and one table-spoonful of sugar; boil well for a few moments ; but in the well-beaten steak or slices of cold beef; cook for a few moments. Have a well-heated meat-dish on which to put the steak or beef; take one heaping tablespoonful of acid jelly cut into small bits and put over the The New Kentucky Home Cook Book. steak, and pour over the dressing; if it is not thick enough, stir in a little flour mixed smoothly in a little cold water ; boil a moment, and then serve. Mrs. Thomas Turner. STEAK DRESSED WITH OYSTERS. Beat the steak well ; take one-fourth of a pound of butter, salt and pepper, and put in a skillet ; when hot, put in the steak; let it cook for a few moments and turn it over; then put the oysters on the steak, and cover closely, and let it cook five minutes. Serve at once. Mrs. Henry Pogue. STEAK AND ONIONS. Have either lard or fried middling, very hot, in a skillet; beat the steak well, gash the edges, dredge it on both sides with salt, pepper, and flour, and fry very quickly for a few moments; have a well-heated meat-dish, put the steak on it, and cover it closely. The onions must be sliced, and it would be better to lay them for awhile in salt and water, drain them well, put them in the skillet, and fry a nice brown. Or, broil the steak, then fry the onions, and when ready to serve put the onions on the steak. STUFFED STEAK, OR MOCK DUCK.

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Fried SteakFried Steak and GravySteak with Tomato DressingSteak a la ModeSteak Dressed with OystersSteak and OnionsStuffed Steak, or Mock Duck

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