, 1869-03-07
BEEFoTEAK.
Ao" 10 Chooas and H-w to Cock II.

AoW 10 ChooaS and H-W 10 Cock r.
From Heisih ard uous.
The steak usually considered the best Is cnt
uon, 1oe ioin, the place formerly almost uni
1oin. This is the celebrated porter hnns.
steak. It has the terIerlolu, with its J..t;.
cdous son ~, for those II b., ike tie terdrr
neat, and the slrlou. Whicn is somegha.
1ols Mgh!y asvpEed- The ,porter-housc
! the latter IS Eer1 tender, but has not mucb
navcr, and should be lHded or ser-ed Wicn
some made sauce to be good asa. The
small strloln Steak IS almost 1a=Rou as The
potssr-honse. et a magnificent rteak, aud oaa
TIE no, say the ssoond.cpt dbs, which ara
usuh4iy counted the best roasting pfrc],
DIS steak, u properly cooked, car hardly
% e1esped by tne hsak porter: house. Il
that no stake can be properly cooked ,hsI;s
less than an Inch and'a Quattes IN tnlckne.s
and It Is better IN inch and hair thIck.
10 oIoh sood steak Ii easI. and at the
same time II IS diaenlt fometlmes to make
cooks appreciate the importance Of m,autss-
and to iorsss them: to discard certain I'D,
taEh1oned, mistaken notions 10 one fam;i.
lar ouly With the rtsults Of cullp arY cpe,a.
siont, vii secm almost preposteroas 10
~ thas m geod steak should not be poaod-
been devised md constructed ior INT pur-
Gose alone. 20 moi pound = good e&eak, but
1atten 1t little with ,ho dds Of sha chon-
per, trim It properly, prepare It carefully,
Some epieurt 1esard It IS Ys;y important
70 season the steak before cooking, Will.
others DO not pnt anything upon It 1u,il ii is
done. This question, ab0nt which tbera Il
consid derahle differences Of opinion, IS OF little
practical importance. II the meat be good,
salted aud prepared.
To prepare tho steak, rub In ss1t md
pepper veil with the hand, and grease botk
sides slightly. Eith sEees lard or nesh butte.
quality, commonly Known rs cooking brit
me steak thus prepared should then b.
placed between the bars Of 4 welEwarued
lis ht ef1dfrou, 80 that II can eastiy be
.ntned over tie dre. ,The preparation of
~, The very best Is a clean iru ot bright
hickory coals- Tha next -hcat u charcoal
fre; bus bright ore OF ordinary coal viii
efoil pretty well. It Is Indispensable that tho
smoke from dripping e4avy, which can ea.tiy "a ~
be avoided win pro- er care. Put the steak
over the frc, and turn often uutil DONE
When done, place tt npou 4 hot dish, sprinkle
over l. itt.ie nose salt aud pepper. spread
served and eaten Immediately. The differ.
cnee u haror between we'll cooked ate.k
eaten Immediately and ono served flyr mIr-
utes after Il is done, is enormous.
a kte&t 1eAi cuu10 % &2la 6biIut the chtm-
t't1y of such . steak a. We hare tuss de-
scribed. AZ far Is the Development Of thu
aromatic principles OF the meat il concerned
this q. Is simply perfect. The br1sk he.t
rapidly coagulases the uasue Of the exterior.
frequent turning pre1eets the nbre ,rum be-
Ing charred- The meat should be
cooked entirely through, and ths ia
terrier should be Of = nnuorn red color, never
da1E and nv. When such steak Lent, 1.he
n1HFRffNk n hH hSxt 1it- IS
will bo Inundated with red eravv, WHICH il
the real juice Of tho meat Such . dish Is
rot onlY most sayoIy aud appeti.iu2, Dot it
IS exceedingly dlsesiib1e. II phSsic1aas
Wsy 70 their patients during co1ralesc nee
more fieqnt ntly than thsy- now d., recov.
cries from exhauss}pg diseases would be 1orc
rapid aud complete md II more atteution
were paid to the little 1ninuih Of cooking.
NOTED.