Beefsteak and Onions.
Broil the steak over the fire, being careful to turn it often; after it is cooked, place on a hot platter and set in the oven with dabs of butter on it. Put a little finely chopped suet in a frying pan and fry light brown; into that place 3 onions sliced fine. ' Cover the pan and cook until tender, remove the cover and continue cooking until the onions are light brown. In serv ing, pour the onions and gravy over the steak.
Beefsteak Pie.
3 pounds lean steak, Sweet th3rme and parsley chopped fine, Peppers, 2 onions, 1 teaspoonful Worcestershire Sauce, 6 hard-boiled eggs, kalt.
Cut the steak in strips four inches thick; put it to stew in sufficient boiling water so it does not cover the meat. After cooking slowly half an hour, add the thyrae, parsley, pepper, and onions, cut in thin slices. When seasoning is added, continue stewing until the meat is tender. Add corn starch to make the gravy as thick as cream, also season with salt and sauce. Have ready the hard-boiled eggs, and place them in alternate layers with the meat in a pie dish; pour the gravy over all, cover with pastry, and bake.
Beef Omelet.
pound raw beef, 3 crackers, teaspoonful Calumet baking powder, 2 well-beaten eggs, teaspoonful herbs.
Chop the beef fine; roll in the cracker dust, with which has been mixed the baking powder. Add the eggs and mix with salt, pepper, and powdered herbs; put a lump of but ter in a baking dish, let it melt, then put it in the mixture. Bake half an hour. Turn out on a hot platter, fold over as you would an omelet, and pour a meat sauce around it.
Steak 1 la Victor Hugo (French recipe).
1 porterhouse steak, teaspoonful finely chopped shallot, 1 tablespoonful tarragon vinegar, cupful butter, Yolks 2 eggs, 1 teaspoonful lemon juice, 1 teaspoonful meat extract, teaspoonful horse-radish.
Wipe a. porterhouse steak, broil, and serve with Victor Hugo sauce made as follows: Cook shallot in vinegar five minutes. Wash cupful butter and divide in thirds. Add 1 piece butter to mixture with yolks of eggs, lemon juice, and meat extract.
Cook over hot water, stirring cOn stantly; as soon as the butter is melt ed, add second piece, then a third piece. When the mixture thickens, add horse-radish. The time for broil ing the steak depends, of course, on how you like it; if it is wished rare, five minutes over a hot fire or under the flame of a gas stove will cook it sufficiently. When you wish the steak well done, give it from six to eight minutes.--$TELLA A. DOWNINO.
Steak Savory (Hungarian recipe).
1 pound round steak, 1 teaspoonful butter, I teaspoonful salt, teaspoonful pepper, cupful chopped beef fat, 2 onions.
Cut the steak into four parts. Place a frying pan over the fire with enough suet to grease the pan. When very hot, put in the meat and fry over a quick fire until light brown on both sides. Remove to a hot dish. Mix butter, salt, and pepper. Spread this over both sides of the steak and set in a warm place. Put chopped beef fat in the pan and fry to straw color; remove the bits of fat, leaving the liq uid fat in the pan. Add to this the onions cut in slices, season with salt, cover, and cook five minutes, stirring them occasionally. Lay them over the steak, and serve.
London Meat Pie (English recipe).
1 pound steak, I pound kidney, 2 cupfuls flour, 6 tablespoonfuls butter, 2 teaspoonfuls Calumet baking powder, Pinch salt, 1 cupful milk.
Cut the steak and kidney in thin slices, and sprinkle over it flour, pep per, and salt. Put in a pie dish with a little hot water. Put the flour in a basin with the baking powder and salt, rub in the butter, and add milk. Turn on a floured board, and roll a quarter of an inch in thickness. Wet the edges of the pie dish, and line it with strips of pastry, then cover, brush over with egg, make a hole in the center, and bake for an hour and a half in a moderately hot oven.
Steak Pudding (English recipe).
2 cupfuls flour, 3 ounces suet, 1 teaspoonful Calumet baking powder, 1 cupful milk, Salt and pepper, 1 pound steak, cupful hot water, Seasoning.