Show STEAK IN ITS perfection many methods of cooking and each has its adherents some excellent sauces for its embellishment steaks their cooking and serving anil and san sauces es to accompany the popular masculine dinner table standby are thus dealt with by an autho authority rity on the subject discussion waxed hot the other evening among a group of men and women and what do you think it was about not the depression or the war in china but about food the food that created the greatest discussion was the well known steak each of the men was convinced that he could cook steak better than anyone else in the world there was the man who uses charcoal bri in the fireplace for the two inch steak which he brings forth black but not burned on the 0 outside u aside rare and juicy inside e and c covered with a quarter pound of butter f for sauce there was the other man who uses the coal furnace for broiling but insists that no butter should be added to obscure the natural flavor there was the man who lacking other facilities Is perfectly satisfied with his electric broiler lie ile scores with roquefort roque efort rort cheese A woman contributed a more elaborate method which included a small tenderloin for each person this Is surrounded by a ring of bacon the steak itself Is covered with minced garlic and chill sauce with a dash of worcestershire an and Is then baked in a very hot oven another woman told about the cubed round steak cut into pieces for serving and broiled quickly under a very hot fire this steak Is prepared by the butcher who uses a machine which cuts the connective tissues and thus en ables us to broll broil the less expensive cuts of meat at this special butcher shop steak of this type costs about 7 cents a portion there were further points af discussion in regard to entices whether they should be used or not and if so what und kind the favorites were parsley tenion butter daltre sauce and bernaise bern alse that variation of hollandaise holland alse and whipped cream with horseradish horse radish to tills this last I 1 like to add some scraped apple discussion about sauces Is often inconsistent I 1 find that many per sons who scorn a s sauce for meat demand m and the ketchup or chill sauce bottle bottie to cover the steak at the table and the mustard jar as often by the way a mustard butter sauce Is delicious with either meat of fish I 1 particularly like it with hamburg steak onions and mushrooms are RI also ISO delicious ace accompaniments on panl ments for steak w whether hether you en call ll 11 them sauce or not you tou may smother the on onions I 1 ons or trench french fry them baked raw sweet onions of the spanish type a are r e delicious arranged in overlapping lay ers era on the broiled steak before it comes to the table Ilo however wever you cook steak it must have a very bonfire hot bot fire for its cooking and a ad must be turned often if you lack a broiler heat beat a heavy frying pan very hot grease it a little with a piece of the fat from the meat sear the steak quickly on both sides and turn often after it Is almost brown enough lower the hent heat slightly As fat coo cooks ks out it must be poured off so that othellan th the ellan pan keeps as dry as possible personally I 1 will eat with delight steak proper properly y cooked in the first place with or without sauce bernaise Bern alse sauce a cup butter 2 ese egg yolks 1 tablespoon tarragon vinegar aa teaspoon salt malt cayenne A cup boiling water 2 teaspoons minced parsley divide butter into 3 pieces put one ale piece ce in saucepan with the yolks of eggs and tarragon vinegar place the saucepan in a larger one containing boiling water stir constantly until the butter Is melted then add the second piece of butter and as it thickens the third piece add the water stir I 1 minute remove from fire and season add parsley just do bo fore serving curr currant ant jolly jelly sauce I 1 teaspoon flour I 1 teaspoon mustard I 1 tablespoon melted butter 1 tablespoon vinegar cup boiling water a 2 egg eee yolks A tea teaspoon e poon salt pepper 2 t tablespoons a ble spoons currant jelly cayenne mix flour and mustard add butter vinegar water and egg yolks stir over boiling water until thick add seasonings and beat in jelly serve at once horseradish Horse radish sauce A cup cream A 4 cup horse horseradish radish i cup scraped apple salt paprika whip the cream add the other ingredients and serve with steak chicken or game D 1833 bell ell Syn syndicate diLate service |