degrees largely superior to fried steak.


~BROILED LOIN STEAKS~--Two loin steaks of about a pound each: season
with salt and pepper to taste, baste on either side with a little oil.
Place on a broiler over a bright charcoal fire, and broil for six
minutes, on each side. Serve on a hot dish with Bordeaux sauce and
garnish with rounds of marrow.


~FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE~--Select a piece of buttock
beef, remove the fat and chop very fine. Add finely chopped shallot, two
eggs, salt, pepper, and grated nutmeg. Mix well and form into balls.
Roll in bread crumbs and fry with a little clarified butter four or five
minutes, turning frequently. Serve with Russian sauce.


~FRIED SAUSAGE MEAT~--Roll sausage meat into small balls, wrapping each
in a thin rasher of bacon and fasten with a skewer. Fry lightly in a
little butter. Serve with fried parsley and croutons of fried bread.
Serve hot.


~ROAST BEEF, AMERICAN STYLE~--Lay the meat on sticks in a dripping pan,
so as not to touch the water which is placed in the bottom of the pan.
Season with salt and pepper and roast for three or four hours, basting
frequently. When done sift over the top browned cracker crumbs and
garnish with parsley.