put no more water in the pot than will barely cover the meat, and
keep it gently simmering over a slow fire for four, five, or six
hours, according to the size of the piece.


TO BROIL BEEF-STEAKS.

The best beef-steaks are those cut from the ribs or from the
inside of the sirloin. All other parts are for this purpose
comparatively hard and tough.

They should be cut about three quarters of an inch thick, and,
unless the beef is remarkably fine and tender, the steaks will be
much improved by beating them on both sides with a steak mallet,
or with a rolling-pin. Do not season them till you take them from
the fire.

Have ready on your hearth a fine bed of clear bright coals,
entirely free from smoke and ashes. Set the gridiron over the
coals in a slanting direction, that the meat may not be smoked by
the fat dropping into the fire directly under it. When the
gridiron is quite hot, rub the bars with suet, sprinkle a little
salt over the coals, and lay on the steaks. Turn them frequently
with a pair of steak-tongs, or with a knife and fork. A quarter of
an hour is generally sufficient time to broil & beef-steak. For
those who like them under-done or rare, ten or twelve minutes will
be enough.

When the fat blazes and smokes very much as it drips into the
fire, quickly remove the gridiron for a moment, till the blaze has