Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1875-03-12
Beefsteaks, in the French Fashion.

For my own part, like nothing so well
for breakfast as a good beefsteak; but
then, again, how rarely is a good beef
steak served. Very often, when one asks
for steak, an overdone, leathery, sodden.
black-looking mass, with an unnatural
smell of grease and frying-p pan about it, is
presented Look at it and shudder ; but,
in pity to your digestion, do not attempt
to eat it. Now ask for the same dish in
France do not mind saying, ask for it
almost anywhere in France, not only in
Paris-and tender, delicate, and tasty
plate is given you, called, suppose in
mockery, "Bittock rAnglase." Of course.
we ought to be able to prepare beefsteak
as we'll as the French, therefore let me di-
rect you with advice from Jourdan Le-
cointe. To begin with, utterly despisc
rump-steak: for this purpose you must
take the fllet, otherwise the undercut o;
the sirloin, and if you spoil that you must
be a bad cook indeed. It should be dress
ed in this way: Cut several small steaks
in rather thick pieces, say one and a-half
inch: on no account thin slices, and, hay
ing given each a hearty thump or two with
a rolling pin. get out your gridiron (mind.
gridiron, not frying-pan grease the bars,
put it over very clear fire, entirely free
from smoke place your little steaks on it,
and grill them nicely, and not too long,
as, when cooked, they should be just pink
inside-I do not mean raw, but pink. Be
fore serving, however, chop up very fine
ly little parsley, with just suspicion of
onion; mix them with rather more than a
tablespoonful of fresh butter, and drop u
| little of this on each steak, placing the re-
mainder in your hot dish, where it will
quickly melt, and, mixing with the juice
that will flow from the steaks, from de
! licious gravy. Some people like a little
lemon juice added, but this is, of course,
entirely according to taste. Need | say
t that the steaks cannot be served too quick
ly nor too hot2 Now, this appears to be
simpler mode of cooking steak than
frying it till it is as hard as piece Of
wood, and until all the succulent juices
are dried up. These steaks can be served
in variety of ways-"a la sauce tomato,
'auX champignons," and so on fried po-
tatoes are generally served with them.
!
LITTLE FOLKS DIcTIoNARY.-A writer
in the School-day Magazine has gathered
together the following dictionary words
as defined by certain small people here
and there:
Back -bitter-A flea.
| Bed-time-Shut-eye time.
Dust-Mud, with the juice all squeezed
out.
Fan-A thing to brush warm Off wifi
Fins-A tish's wings.
! 1ce-Water that stayed out in the cold
and went to sleep.
Monkey-A very little boy with tail
-egg-The egg that the old hen
measures by to make new ones.
Pig-A hogs little boy.
| Salt--W hat makes your potato taste bad
when you don't put any on.
Snoring-Letting Off sleep.
Snow-Rain all popped out white
| Stars-The moons eggs.
Trunk (of an elephant)--His front tail.
Wakefulness-Eyes all the time coming
unouttoned.
| A small cutechism-- Kittenchism
"a Vermont schoolmaster says he
never felt unequal to any demand in the
line of his profession, excepting on ono
occasion, when farmer brought lis
bouncing 15-year old daughter to tie
school, and walking up to the masters
desk, said: That's my youngest gal, and
if ever you catch her slidin down hill with
the bows just want you to bounce her
---.>O~
sY@"Pretty bad under foot, to-day"
said one citizen to another, as they met IN
ihe street.
eyes, but it is fine overhead" responded
the other.
'True enough said the first, 'sbut then
very few are going that way"
s@"Good morning" said acompositor,
to the head of fourishing family; "have
you any daughters who would make good
type-setters
"No, but have wife that would make
a very oood devil