e--if contrariwise you want it well done, set the steak on a rack or
broiler in a hot oven, and let it cook there for fifteen to twenty
minutes, according to thickness. Meantime dredge more flour into the
fat, let it brown a minute, then lay in large, mild onions thinly
sliced. Fry to a light brown, and serve around the steak. Serve the
gravy separately, adding to it just before taking up, a little hot
water, and shaking the pan well. This may be varied by frying with the
onions or instead of them, sliced tomatoes, and green peppers finely
shredded. Or cut large, very meaty tomatoes, unpeeled, into thick
slices, pour off the gravy, lay them in the hot, greasy pan, season well
with pepper and salt, and cook five minutes, turning them and seasoning
the other side. Lay the bacon on the tomatoes--otherwise put it around
the steak outside the onions.

_Boned Fresh Ham_: It had better not be too big--ten pounds is about the
limit. Have the bone removed, but do not throw it away. Instead break it
in pieces and boil them three hours in water to barely cover. Wipe the
ham well inside and out, rub the inside over lightly with butter, season
with salt and pepper, and pour in a little vinegar. Rub salt well over
the outside and let stand on ice several hours. Make a stuffing of
grated breadcrumbs, with minced pork fat, a sprig of celery chopped
fine, half an apple, also chopped fine, salt, pepper, paprika, a pinch
of sage in powder, and the least shred of thyme and lemon peel. A
chestnut stuffing can be used, or one whose foundation is grated sweet
potato. Fill the bone cavity, firmly but not too full, skewer or sew
together the cut edges, and tie around twice with narrow tape. Turn
over, score the skin well, rub it with soft butter or bacon fat, dredge
lightly with flour, then with black and red pepper, also lightly with
sugar, and lay on a low rack in a pan. Fill in sweet cider, or sound
claret till it stands halfway up to the ham, cover with a close-fitting
upper pan, and put into a hot oven. Cook for two hours, lifting the pan
now and then, and basting the meat. Uncover, and make very, very crisp.
Serve on a hot dish, with candied sweet potatoes laid around. Add
boiling water to the liquor in the pan, shake it well about, and pour
into a gravy boat. Or pour off the grease, add a sprinkle of flour, let
it brown on top the stove, and put to it the strained liquor the bone
was boiled in. Cook three minutes, and serve in the gravy b