hot to table. In a plainer way, put a little flour and
water into the pan with the gravy when the steaks are taken out, adding
a spoonful of ketchup, an onion or shalot. The wine and anchovy may be
omitted. Garnish with scraped horse-radish round the dish.

STEAK PIE. Raise a crust pretty deep and thick. Divide a breast or neck
of mutton into steaks, beat and season them with nutmeg, pepper, and
salt. Add some sweet herbs cut very fine, two onions sliced, the yolks
of three or four hard eggs minced, and two spoonfuls of capers. Scatter
these among the steaks as they are laid into the pie. Put on the top
crust, and let the pie soak in a moderately hot oven for two hours or
longer, according to its size. Have some gravy ready to put into it
through a funnel, when it is to be served up.

STEAK PUDDING. Make a paste of suet or dripping and flour, roll it out,
and line a basin with it. Season the meat, and put it in. Cover it with
the paste, pinch it close round the edge, tie it up in a cloth, and boil
it two hours, but be careful not to break it.--Another way. Make a good
paste, with suet shred very fine, and flour; mix it up with cold water,
and a little salt, and make your crust pretty stiff; about two pounds of
suet to a quarter of a peck of flour. Let the steaks be either beef or
mutton, well seasoned with pepper and salt; make it up like an
apple-pudding, tie it in a cloth tight, and put it into the water
boiling. If it be a large pudding, it will take four or five hours; if a
middling one, three hours.

STEAKS ROLLED. After beating them to make them tender, spread them over
with any quantity of high seasoned forcemeat. Then roll them up, and
skewer them tight. Fry the steaks in nice dripping, till they become of
a delicate brown. Then take them out of the fat in which they were
fried, and put them into a stewpan with some good gravy, a spoonful of
port wine, and some ketchup. When sufficiently stewed, serve them up
with the gravy, and a few pickled mushrooms.

STEAM. Steam is employed to great advantage for culinary purposes. It is
made to communicate with vessels in the form of boilers, as a substitute
for having fires under them, which is a great advantage, both in the
economy of fuel, and in avoiding at the same time the nuisance of ashes
and smoke. The most convenient application of steam for culinary
purposes is, when it directly acts upon the substance to be heated. This
has been generally effected b