ealed or
seared the surface and caused the meat to retain its juices, and if
you use a fork to turn it you will puncture or make an opening so that
these juices will escape.

A two-pound steak will be cooked rare in twelve minutes, medium in
fifteen minutes and well done in eighteen minutes. Always lift to a
hot platter.

FRENCH BUTTER

Two tablespoons of finely chopped chives,
One tablespoon of finely chopped leeks,
One tablespoon of finely chopped tarragon,
Juice of one-half lemon,
Two tablespoons of melted butter,
One-half teaspoon of salt,
One-half teaspoon of paprika.

Work to a smooth paste.

French and Italian and Swiss cooks frequently serve a vegetable
garnish with steaks. It is prepared as follows:

One green pepper, chopped fine,
Two leeks, chopped fine,
Eight branches of parsley, chopped fine,
Two onions, chopped fine,
Ten branches of tarragon, chopped fine,
One-half cup of chives, chopped fine.

Place four tablespoonfuls of shortening or vegetable oil in a frying
pan and add the herbs and cook very slowly until soft, taking care not
to brown. Now season with salt, pepper and dress on a hot platter in
a little mound at the bottom of the steak. Garnish with a slice of
lemon.

ENGLISH BUTTER

One tablespoon of butter,
One-quarter teaspoon of white pepper,
One-quarter teaspoon of mustard,
One-half teaspoon of salt.

Work to a paste and then spread on a steak as soon as you place it on
the platter.

LONDON BUTTER

One tablespoon of melted butter,
One tablespoon of Worcestershire sauce,
One-half teaspoon of salt,
One-half teaspoon of pepper,
One tablespoon of lemon juice.

Mix and then pour over the steak.

SWISS BUTTER

One tablespoon of grated onion,
One tablespoon of finely minced parsley,
One-half teaspoon of salt,
One-quarter teaspoon of paprika,
One and one-half tablespoons of butter.

Work to a smooth paste.

ITALIAN BUTTER

One green pepper, chopped very fine,
One teaspoon of paprika,
One-half teaspoon of salt,
Two tablespoons of butter.

Work to a smooth paste and then spread on the meat.

VEGETABLE GARNISH

Carrots, turnips and parsnips may be cut into cubes and then shaped
like a cork. Cook until tender in boiling water and then brown quickly
in a little hot fat. Beets and turnips may be cooked until tender
and then scoop out the centres and fill with onions or cucumber
mayonnaise.