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BEEFSTEAK. —How to Cook It.
As beefsteak is, probably, more often cooked than any other dish, I will begin with it; and as I have, in rhyme, by a Layman contributor to the "Home Department" of the Toledo Commerial, the way it was cooked by an English "beefsteak fluke" in 1734, and which has continued to be the plan, until very recently, and still is the plan pursued by most people. I will give it, and afterwards make such explanations, in the remarks, as shall give the true, and better way, of cooking beefsteaks. The rhyme referred to is as follows.
Pound well your meat till the fibres break, Be sure that next you have, to broil the steak, Good coal in plenty; nor a moment leave, But turn it over this way, and then that; The lean should be quite rare—not so the fat. The platter now and then the juice receive, Put on your butter, place it on your meat, Salt, pepper, turn it over, serve, and eat. "
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