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Cold Roast Beef Broiled
Cut thin slices from the tinder-done parts of the roast, season with salt and pepper, place upon the gridiron over nice coals, turn them 2 or 3 times quickly, as it broils quicker than if entirely raw, and serve as soon as done, while very hot, with a bit of butter on each slice.
Remarks. —Our wire beef-steak broiler, which see, will be very nice for this, as you can drop it into the stove hole, close down to the coals, as it requires quick heat.
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