West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1915-11-25
PROPER COOKING AND
SERVING OF STEAKS

dish the steak ia broiled I'm the usual
way and put on hot platter ready
Tor tho sauce. To mako tho sauce.
saute. after draining, one can of but
ton mushrooms. have ready two cups
or English brown sauce well seasoned.
add the mushrooms to It and when
the steak Is ready turn tho sauce over
II, III fresh mushrooms are to be had.
Try them I'm butter add pepper, salt
ana the juice OF an onion to them.
ana turn them over tho steak.
Sauce OF olives-This sauce may al
30 be used over broiled steak. Make
good creamy-looking butter sauce
with three quarters OF n cup OF butter
ana the yolks OF two eggs, salt, pep-
per- dash OF nutmeg and n cup of
stoned. halved olives. Let the sauce
simmer until the olives arc tender.
then add a tablespoon OF tarragon
vinegar and pour over tho steak.
Carrot Sauce-Take one large car
rot, wash, scrapo and grate it; put a
lump OF butter the size OF n walnut
into sauce pan and when melted add
the carrot, then cup OF good gravy
or stock, salt, pepper. n little finely
chopped parsley and spoonful of
lemon juice. Let it all steam until it in
quito smooth and serve turned over
tho steak or if preferred, In a sauce.
Cucumber Sauce--Peel three or four
cucumbers, quarter thom and remove
the seeds. cut them In small pieces.
then put them In cloth and squeeze
some OF the water out of them. Put
two ounces of butter into n saucepan.
add the cucumbers and shake them
over good fire until they begin 10
brown; then add half cup OF good
beer stock, season and simmer gently
Tor ten minutes; then tho sauce IA
ready TO be turned over the steak.
The steaks generally used with these
sauces are the tender rounds or tho
less expensive pieces.
Horseradish Sauco---Grate enough
fresh horseradish to make four table,
spoonfuls; add TO II one teaspoon of
sugar. one teaspoon of salt, one half
teaspoon of pepper. two teaspoons of
mustard sauce, then moisten with
enough tarragon vinegar to make it
the consistency OF thick cream. Set
the sauce in double boiler and heat
1t, but do not let II boil; when hot, add
four tablespoons of hot cream to it.
When the steak is broiisd and ready
FOR the table, turn the sauce over IL
and garnish the whole with stuffed
baked red peppers. y
Brown Onion Sauce-Slice and fry
six large onions In stewpan with
two ounces OF butter; stir them con-
stantly until they are tender and be-
ginning to brown, then pour over
them a half pint of rich stock, and
pepper, salt, a tablespoon OF Worces-
tershire sauce and tablespoon OF
chutney sirup. Let all simmer gently
until the onions are very tender, skim
on any fat that rises to the surface,
then strain all through a puree sieve,
put 1t back into the saucepan TO warm
and when II boils up IL is ready for
use.
Sauce Robert-Put two ounces OF
butter into stewpan and throw into
1t three onions cut very fine; fry
them a delicate brown, and ono tea
spoon OF -four and shake the onions
well with 1t, then add half cup of
heavy stock, season with teaspoon
OF mustard sauce, teaspoon OF tar
ragon vinegar and the Juice of half a
lemon. When thoroughly mixed and
heated pour over the broiled steak
that Is waiting on hot platter. The
steak may be garnished with rice cro-
quettes.