practically
only partially cooked, so that the blood will follow the knife and still
the steak has been heated completely through and a thin crust on either
side has been well cooked, which has formed the shell to retain the
juices.

~PROPERLY FRYING STEAK~--To fry steak properly (although some claim it
is not proper to fry steak under any circumstances), it is necessary to
have the butter, oleo, fat or grease piping hot, for two reasons: First,
the steak sears over quickly, and the juices are thus retained within
the steak to better advantage than by the slow process of cooking, but
even more important is the fact that the incrustation thus formed not
only holds the juices within the steak, but prevents the fat from
penetrating and making the steak greasy, soggy and unattractive. As a
rule, however, we must acknowledge that broiled steak is in varying
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.

~ROAST BEEF ON SPIT~--Remove most of the flap from sirloin and trim
neatly. Have a clear brisk fire and place the meat close to it for the
first half hour, then move it farther away, basting frequently, and when
done sprinkle well with salt. The gravy may be prepared by taking the
meat from the dripping pan which will have a brown sediment. Pour in
some boiling