water if more is needed. The more gently meat boils the more tender
it will be.



TO BROIL MEATS.

In broiling all meats, you must remember that the surface should not
be cut or broken any more than is absolutely necessary; that the meat
should be exposed to a clear, quick fire, close enough to sear the
surface without burning, in order to confine all its juices; if it is
approached slowly to a poor fire, or seasoned before it is cooked, it
will be comparatively dry and tasteless, as both of these processes
are useful only to extract and waste those precious juices which
contain nearly all the nourishing properties of the meat.



BEEFSTEAK. MR. GEORGE B. CHRISTIAN.

The chief secret in preparing the family steak lies in selection.
Like cooking the hare, you must first catch it. Choose a thick cut
from the sirloin of a mature, well fatted beeve, avoiding any having
dark yellow fat. Detach a portion of the narrow end and trim off any
adhering inner skin. Place the steak upon a hot spider, and quickly
turn it. Do this frequently and rapidly until it is thoroughly
seared, without burning. It may now be cooked to any degree without
releasing the juices. Serve upon a hot platter. Pour over a scant
dressing of melted butter. Season. Whosoever partakes will never
become a vegetarian.