New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-01

Tho cut represents q slrlon, or In Ncw-Yorls par
lance a portcrhouse roast. ~ Is the tcnderI"h
b the layer Of good meat on the other Side Of the
bone and G" the flank or tough end In the CUT thc
nnnk is turned under and does not appear 80 large
As 1t U.s. When the tenderloln and the flank are re-
moved we stlll have the large layer OF meat on The
other side OF the bone, which may be uh~1 Tor
roasting piece, may be removed from the bone ana
cut into iitc steaks, similar 10 the enrecote Steaks
The sirlon roast Is Of the best roasting pieces
in the animal. The nanh or tough end stoud Ice
cu of and used in slices In stew or for braidng.
II should be- cut across the grain Of the meat AS IL
,ppears In porerhose steak II Is cut with the grain
method OF cutting which would make any meat sringy
and tough Very good steaks may be obtained by re-
moving the bone ind sct from the siron roast aiteF
the tenderloln and tough flank end are taken OUT ana
then cutting the clean meat into pieces OF aboit
a pound weight The chuck. sometimes recommended
for steaks is poor, tough piece. and the round Of
t.f ,bough used I'm England for this purpose, Is too
coarse In flavor to suit American tastes beefStea'
l. mot nm economical dish when properly cut and
.rvcd Cheap cuts Of meat properly made Into
broses st.ws and mnces OF beef, bit cannot W USED
satisfactorily In roasis or steaks
After securing your steaks and seeing that they arc
,ronerlv trimmed season them with little salt and
nonper on both sides. rub them with owe oil ana let
Them lie for an hour In cold place. AL the ehd Oh
mis- time dredge them very lightly with -four and
,rou them For broiling the fire should be clean and
al IN. banners turned on TO make the heat Intense
and crrv off all the smoke Of broiling \ steak three
ortors OF an inch thick should be broied ten minutes
q, no red throughout, but cooked through. The hrst
,wo minutes II should be held near the hot Goals, so
a, TO scar over the surface first on one size ana n'
ON IN. other Aferward 1t should I've lifted up ana
bon, an top OF the stove little distance from the
Goals to complete the broiling. Sometimes little lat
u, dr,p INTO the fire from the steak while II Is COOK
inc In sucb a case lift the gridiron little further
from the Goals and turn II while the smoke OF Tue
dnpping passes of. As soon as steahS afc uoi'
NOV should be spread both sides with little
oi,re d,hotel butter and served at once They may
no carn,sbed with potatoes cut into little balls Win
small potato-scoop. thoroughly washed ana Drained
tossed I'm melted butter and Drowned In Tie oven ior
twenty minutes Fried onions, ciisp ana tehder' an"
only dejicatcly Drowned mot dark, greasy mss IL
thev are generally served, make garnlsh LOT Il
80, . Ia m,Itrc d'hotel which Is much liked by some
on,. Peel and cut In slices medium-sized white
,n,ons Law the slices In milk for I'VE minutes theh
In flour and fry them In a croqett, basket III ueep
"a, for eight minutes. Drain them ana serve them
,,,d the steaks A steak which Is brolled over
charcoal Is always finer In flavor Than one cooheu o'e
coal. ,,,,, .,.s q,
,,n, s,ca,, Is with slices II marrow ana bordclase
uoo To make this sauce mnce fine two shaIiots'
aa 20 tbcm Two Oils Of claret Reduce the wine
one.ban. add pint OF Espagnoe sauce, ana piheh
=, fine cayenne pepper Let the sauce cook Tor I'VE
m,nutcs Meantime. six halfinch slices OF marrow
Err each pound OF steak from piece winch mas oech
soa1ng I'm cold sailed water for ON. hour. Throw
tho slices OF marrow Into the boiling sauce ana the
omen, II bo,ls I'D take them Out and lay them on the
steaks: then pour the sauce around them
sull another nice way Of serving steak " Win