STUFFED BEEFSTEAK. E. H. W.

Take a flank or round steak and pound well; sprinkle with pepper and
salt. Make a plain dressing; spread it on the steak; roll it up; tie
closely, and put in a skillet with a little water and a lump of butter
the size of an egg; cover closely and let it boil slowly one hour;
then let it brown in skillet, basting frequently. When done, dredge a
little flour into the gravy, and pour over the meat.



TO FRY STEAK. MRS. H. T. VAN FLEET.

Have a nice tenderloin or porterhouse steak, one inch and half in
thickness, well hacked. Over this sprinkle salt, pepper, and a little
flour. Have ready a very hot spider. Into this drop plenty of good,
sweet butter (a quarter of a pound is not too much); when thoroughly
melted, lay in the meat; turn frequently. While cooking, make many
openings in the steak to allow the butter to pass through. When done,
place on a hot platter and serve immediately.



BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET.

Have a steak well hacked; over this sprinkle pepper, salt, and a
little flour. Into a very hot spider drop one teaspoonful of lard;