The Barre daily times. (Barre, Vt.) 1897-1959, 1915-09-25
The Cooking and Serving of Steak.

Almost everyone likes and eats steak
N it is properly cooked and invitingly
served, says the Christian Science Mont
tor. As to the choicest cuts. that de.
ponds ON the amount one uses. the price
per pound one feels ready to pay, and
the size and location of the butcher shop
from which it is purchased TIE small
shops do not carry all that the big mar.
kets do, nor can they sell at their prices.
There are two positive points to OBJ
serve in the production of a successful
steak dish; first, the steak must be the
best OF its kind, and second, the bed of
Goals must be perfect for its Droiing. II
gas has TO be used then. the flames must
be regulated carefully and the broiler
hot before the steak goes in, the range
door must be left open during the broil.
ing and the steak must not be near
enough to the fame to catch fire. When
the steak is to be served plain. take ii
from the broiler, place il on hot plat
ter, add pepper, salt and generous
amount of good butter. II broiled over
the gas, then turn the Juice caught in
the drip cup or pan over the meat also,
and garnisb with parsley. This may be
varied with any of the pretty edible
garnishes; for instance. French fried 20
tatoes. potato eroquettes, sliced fried
apple, fried parsnip, fried green tomatoes
or savory rice croquettes.
The so-called "three minute, steaks
are cut from the tenderloin about a half |
inch thick and are broiled three minutes
over a perfect fire, then are buttered |
and seasoned. garnished with fresh eress
and sent TO the table on very hot COW
cred platter.
For the favorite "planked steak the
hardwood plank must be heated as hot
rs possible before the steak is put onto
H. When Il is done, the macedoine vege.
tables may be arranged around IL. the
mashed potato put through a rose tube
in the pastry bag and laid on the edge.
then the plank should be placed In a hot
Dven 10 brown the potato. Serve on the
plank AZ once. No extra garnish is re-
Iuired for this dish.
There are several ways 81 cooking a
teak in onions: this perhaps IL one Of
he hest; Pare and slice thin the desired
amount Of onions. Melt generous
Jump Of butter in the frying pan and
When hot put IN the onions, cover. and
When they begin 20 cook shake them
'ften 40 they do not catch. Add peppcr.
alt and teaspoon Of sugar; when they I
'cgin 20 brown lay your steak on top, ,
over and shake gently but continually. /.
Urn the steak in Eve minutes. butter
nd sprinkle with a little pepper and .
alt, then cover again and cook another
I've minutes or less. according 20 the
hickness II the steak Turn right over z
INTO a hot platter with the onions on
o. and garnish ~ith toast sirpets and
arslev Hamburg steak V cooked w '
~ same wAv. only 4 does not require
urninr, hs i ccoks through quicker on D
ccouHt of having beer chopped.
asteak with systsrs- 10 fsrorits sish 3
} NAVY ioeaiities and Il good II care
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