St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-11-16
COOKING B..tFs TEARS.

A brisk. richly dressed little iady en-
tered large uptown meat market the
other day and asked for round steak
an inch and half thick, says the New
York Herald. Having proved it to he to
her satisfaction, she gave her name and
address and left the store.
Now round steak is the most eco
nomical and the most epicureaD OF
steaks. No other cut approaches it in
flavor, and, while in sirl0in steak
weighing four pounds nearly One-half is
either bone or fat, or inferior meat.
every atom of round steak of that
weight is available. In the round the
best cnt is midway between the chuck
and the shank, about where the leg is
the cheapest. Never purchase any
thing but a top round for other than
Stewing purposes.
A clear and hot fire. hot and slightly
creased gridirOn or ir on frying pan. an
evenly cut steak. a hot dish, hot plates
and instant consumptiOn--there you
have the whole law and gospel of cook
ing and serving beefsteak. A round
steak is better cooked upon very hot
pan than upon gridirOn. Use no fat eX-
cept that which is on the meat. In turn
ing it stick the fork int the outer rim
of fat, never into the meat. transfer
to a hot dish containing butter. pepper
and salt, turn over once on the way to
the table. and if there is any waiting to
be done let your guests wait for the
steak, but never treat a good piece OF
meat so stability as to let it do the wait
ing. The above style of cooking steak
is called "Philadelphia brOil."
The difference between the price of a
sirloin and round steak will provide
mushrooms for this king of dishes.
Cook a beefsteak as described above,
lay on hot dish and pour over it mush-
rooms that have been fried meantime
in little butter.
There need never be any samenesS
about a beefsteak if little trouble is
taken TO vary the manner OF garniShlng
or serving it. GaTniSh a rare, juicy
beefsteak with broiled sausages, on
each of which you have sprinkled two
or three drops of orange juice, and you
will fancy yourself partaklng of new
dish.
Fried tomatoes or fried cucumbers
served or the same platter with the
steak are very nice accompaniment.
The Jul ces from the vegetables ming
ling with the Juice from the beef pro-
duce gravy which for flavor and rich
ness is hard TO equal; but the gravy of a
steak must always flow from it, ana
never be poured over it.
Fried bananas served on separate
| dish are nice with brOiled steak. Cut
the large red bananas in slices length
wise, fry in little butter and serve
| piping hot. two slices to each person
| providing you can restrain them to that
| limit. Boil enough macaroni to make
border around the quantity of steak you
are going to cook. Drain it, season
| NIT Int colt 0nn DQrmpCQn
| cheese and lay the steak in the center.
Potatoes cut in little balls with a
| vegetable cutter and fried in hot fat are
nice with beefsteak. Pile them in little
heaps like cannon balls and alternate
| with a curly slice of fried bacon fol
| guest. Little cakes of mashed potatoes
nodded and fried, may be used with the
bacon. The plaineSt steak is improved
by the addition of tablespoonful OF
| butter rubbed with as much chopped
parsley and a teaspoonful OF lemon
| juice.
1t is only when you combine these
| two greatest delicacies of the market
basket that you reach the acme OF
science and epicureanism in the matter
of beefsteak. Cook your beefsteak on 6
gridiron or broil it on hot pan. Let il
! be porterhouse or SirlOin. If you have
| not vet been educated up Il
the virtues of the round steak,
but have it rare, and fol
low all the directions regarding heat
Meantime drain four large oysters fol
| each guest. One minute before YOU
steak is to be done lay these, with
| tablespoonful of butter for dozen anC
a half of oysters, in Kissing hot frying
pan. The moment their boards begir
to open your steak must be dished anC
ready to receive the contents of thi,
frying-pan, which you will proceed t.
pour over it.