often until cooked through, take up on a
warm platter, and season both sides with salt, pepper and butter.
Serve hot.

Many prefer this manner of cooking steak rather than broiling or
frying in a quantity of grease.

BEEFSTEAK AND ONIONS.

Prepare the steak in the usual way. Have ready in a frying pan a dozen
onions cut in slices and fried brown in a little beef drippings or
butter. Dish your steak, and lay the onions thickly over the top.
Cover and let stand five minutes, then send to the table hot.

BEEFSTEAK AND OYSTERS.

Broil the steak the usual way. Put one quart of oysters with very
little of the liquor into a stewpan upon the fire; when it comes to a
boil, take off the scum that may rise, stir in three ounces of butter
mixed with a tablespoonful of sifted flour, let it boil one minute
until it thickens, pour it over the steak. Serve hot.

_Palace Hotel, San Francisco._

TO FRY BEEFSTEAKS.

Beefsteak for frying should be cut much thinner than for broiling.
Take from the ribs or sirloin and remove the bone. Put some butter or
nice beef dripping into a frying pan and set it over the fire, and
when it has boiled and become hot lay in the steaks; when cooked quite
enough, season with salt and pepper, turn and brown on both sides.
Steaks when fried should be thoroughly done. Have ready a hot dish,
and when they are done take out the steaks and lay them on it, with
another dish cover the top to keep them hot. The gravy in the pan can
be turned over the steaks, first adding a few drops of boiling water,
or a gravy to be served in a separate dish made by putting a large
tablespoonful of flour into the hot gravy left in the pan after taking
up the steaks. Stir it smooth, then pour in a pint of cream or sweet
rich milk, salt and pepper, let it boil up once until it thickens,
pour hot into a gravy dish and send to the table with the steaks.

POT ROAST. (Old Style.)

This is an old-fashioned dish, often cooked in our grandmothers' time.
Take a piece of fresh beef weighing about five or six pounds. It must
not be _too fat_. Wash it and put it into a pot with barely sufficient
water to cover it. Set it over a slow fire, and after it has stewed an
hour salt and pepper it. Then stew it slowly until tender, adding a
little onion if liked. Do not replenish the water at the last, but let
all nearly boil away. When tender all through take the meat from the
pot and pour the gravy in a bowl. Put a large lump of bu