turn them frequently, and when the fat blazes and smokes much, quickly remove the gridiron for an instant, till it be over, and the steak will be sufficiently done, in from ten to fifteen minutes. Have a hot dish by the side of the fire; and, to gratify the taste of some persons, rub it with a piece of eschalot; at all events let the dish be hot, and as you turn the steaks, if there be any gravy at the top, drop it into the dish. Before you dish them, put a piece of fresh butter, and a spoonful of catsup in the dish; then sprinkle the dish with a little salt, lay the steaks in the dish, and turn them once or twice, to express the gravy. Garnish with horse-radish, or pickles. Oyster, and many other sauces may be served; some beef steak eaters say that its own gravy, pepper and salt, are all that a good beef steak requires, unless it be a little sliced raw onion or tarragon; others like fried onions.
Beef Steaks, with Potatoes.
Beat them flat; season on both sides with pepper, salt, and such mixed spices as you choose; dip the steaks in melted butter, lay them on the gridiron, and broil them, as directed in the last receipt. Have a little finely-rubbed parsley, or chopped eschalot, a piece of butter, and some pepper and salt, in a hot dish; when the steaks are done, lay them in it, turn them once or twice, and arrange slices of potatoes fried, round them. Or: spread mashed potatoes quite hot in the dish, and lay the steaks on.
Blade bone of Veal.
Broil it till quite done. Serve it with stewed mushrooms, or a garnish of pickled mushrooms and slices of lemon.
Mutton and Lamb Chops, also Rabbit and Fowl cut up, Sweetbread and Kidneys.
These may all be broiled in the same way as plain beef steak. Take care that the fat which drops from mutton and lamb, does not smoke the chops; where there is danger, take off the gridiron, and hold it aslant over the fire.
