depending on the thickness of the steak. Let the steak sear on each
side, thereby retaining the juice. Then lower the rack somewhat, and
allow the steak to broil to the degree required. Just before taking from
the oven, salt and pepper and spread with melted chicken fat.

You can get just as good results in preparing chops and fish in the
broiling oven.


BROILED BEEFSTEAK

Heat the gridiron, put in the steak, turn the gridiron over the hot
coals at intervals of two minutes and then repeatedly at intervals of
one minute. Sprinkle with salt and pepper, and serve on a hot platter.

Chops are done in the same way, but the gridiron is turned twice at
intervals of two minutes and six times at intervals of one minute.


FRIED STEAK WITH ONIONS

Season the steak with salt and pepper, and dredge with flour. If tough,
chop on both sides with a sharp knife. Lay in a pan of hot fat, when
brown on one side, turn and brown on the other. While the steak is
frying, heat some fat in another fryer and drop in four of five white
onions that have been cut up. Fry crisp but not black. Remove the steak
to a hot platter, stir one tablespoon of flour in the fryer until
smooth, add one-half cup of boiling water. Lay the crisp onions over the
steak, then over all pour the brown gravy.