subsided. After they are browned, cover the upper side of the
steaks with an inverted plate or dish to prevent the flavour from
evaporating. Rub a dish with a shalot, or small onion, and place
it near the gridiron and close to the fire, that it may be well
heated. In turning the steak drop the gravy that may be standing
on it into this dish, to save it from being lost. When the steaks
are done, sprinkle them with a little salt and pepper, and lay
them in a hot dish, putting on each a piece of fresh butter. Then,
if it is liked, season them with, a very little raw shalot, minced
as finely as possible, and moistened with a spoonful of water; and
stir a tea-spoonful of catchup into the gravy. Send the steaks to
table very hot, in a covered dish. You may serve up with them
onion sauce in a small tureen.

Pickles are frequently eaten with beef-steaks.

Mutton chops may be broiled in the same manner.


TO FRY BEEF-STEAKS.

Beef-steaks for frying should be cut thinner than for broiling.
Take them from the ribs or sirloin, and remove the bone. Beat them
to make them tender. Season them with salt and pepper.

Put some fresh butter, or nice beef-dripping into a frying pan,
and hold it over a clear bright fire till it boils and has done
hissing. Then put in the steaks, and (if you like them) some
sliced onions. Fry them about a quarter of an hour, turning them
frequently. Steaks, when fried, should be thoroughly done. After