Scientific cooking with scientific methods

Use beefsteak one and a half inches thick. Broil fifteen to eighteen minutes, and remove to platter. Spread with butter, and season with salt and pepper. •Clean a pint of large oysters and cover steak with them. Dot them with butter, and sprinkle with salt and pepper and slight shaking of paprika. Place on grate of hot oven, and cook until oysters are plump and edges curled. Send to table at once. Garnish with curled celery and parsley. Mignon Fillets with Sauce. Cut slices from the end of the fillet about threequarters of an inch thick. Press and trim into circles; dredge with salt and pepper, and saute in butter. Serve with Bearnaise sauce, resting each fillet on a circle of toast. Serve with string beans in cream or Brussel sprouts. Broiled Fillets of Beef. Cut slices from tenderloin of beef; wipe, shape and place on the well-greased broiler, and broil under the gas flame for five or six minutes, according to the thickness of the fillets. Serve with brown mushroom sauce. Tenderloin Cutlets with Chestnuts. Cook small fillets of beef in butter, and serve round a mound of chestnut puree. Sauted Fillets with Mushroom Caps. Prepare the same as the mignon fillets, and saute the mushroom caps in butter until they are well done, and place one on top of each fillet. Serve with a rich brown sauce, highly seasoned, and have the garnish of red and green sweet-peppers cut into ribbons. Chateaubriand Steak. Cut fillets from the center about one and a half inches thick. Flatten and shape with a cleaver, first removing all skin and fat. Broil for about eighteen or twenty minutes. Serve with maitre d'hotelbutter, or, if preferred, a brown sauce with a seasoning of lemon juice, parsley and pimentoes. Cut into rings. Hamburg Steak. One pound of lean, raw beef from round is best. Cut very fine, highly seasoned with salt, pepper and a little onion juice, and one egg slightly beaten. The best and most wholesome way of cooking this is to make into an oblong shaped loaf, and brown in a heavy frying-pan on all sides, then add to the pan one tablespoonful of butter and half a cup of water with which to baste the meat. Cover closely and cook slowly, basting frequently. Doctors will not allow Hamburg steak served from diet kitchen, as the meat prepared this way is very solid and compact, and is hard to mix w^ith the juices of the stomach, and gives the digestive organs of the sick and convalescent too much to do. Roast Beef. Best cuts of beef for roasting are the first three fancy ribs, tip of sirloin, and back of rump. The latter cut makes a desirable roast for a large family, and is very juicy and always gives plenty of dish gravy. Rib roast contains more fat than either of the others, and sells cheaper for this reason. To Roast Beef. — Wipe and put on rack in drippingpan, skin side down. Place in hot oven and sear the.