frequently. (See time table for baking.)


BROILED STEAK.

Trim the steak free from all suet (save all trimmings for stews or the
stock pot). Put the meat plate to warm, grease the broiler with a
little of the fat. See that the fire is clear. Put the steak on the
hot broiler and place it over the fire, turning every 10 seconds. It
will take about 8 minutes if the steak is 1 inch thick. When done,
place it on the hot plate, dredge it with salt and pepper; turn over
and season the other side. Serve immediately.


PAN-BROILED STEAK.

When the fire is not suitable for broiling, heat the frying pan until
smoking hot; trim the steak as for broiling, place firmly on the hot
pan, turn frequently as in broiling, with a broad knife or pancake
turner; never insert a fork, as it allows the juice to escape. It will
cook in 10 minutes. Season, and serve the same as broiled steak. If a
gravy is desired, fry a little of the suet and trimmings in the
pan--after the steak has been removed--until brown, lift out the meat
or suet, add 1 tbsp. of flour, stir until brown, add pepper and salt
to taste, then add 1 teacup of boiling water. Cook for 2 or 3 minutes
and strain over the steak.


HAMBURG STEAK.