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Classic
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page 26
often aa the gravy cooks away. Season with salt and pepper. You may also squeeze
a little lemon juice over it.
Beef steak with onions.
Slice the onions thin and drop into cold water. Put a steak into the pan with a
little suet. Skim out the onions and add them to the steak, season with pepper
and salt, cover tightly and put over the fire. When the juice of the onions has
dried up and the steak has browned on one side, remove the onions, turn the
steak, replace the onions, and fry till done.
Beef steak broiled.
Lay a thick tender steak upon a gridiron, well greased with butter or suet over
hot coals. When done on one side have ready a warmed platter with a little
butter on it; lay the steak, without pressing it, cooked side down, so that the
juices which have gathered may run on the platter, then quickly place it upon
the gridiron again and cook the other side. When done place upon the platter
again, spread lightly with butter, season with salt and pepper, and
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