Show no one way to cook that steak many methods and each of course Is the best As to sauces steaks their cooking and serving and sauces to accompany the popular masculine dinner table standby are thus dealt with by tin an authority on the subject discussion waxed hot the other ev evening nang among a group of men anil and women and what do you think it was about not the depression or the war in china but about food the foud 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 lie he brings forth black but not burned oil on the outside rare and juicy inside and covered with a quarter pound of butter 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 roan man who lacking other facilities Is perfectly satisfied with his elect electric Fic broiler ile he scores with roquefort efort cheese A woman contributed a more elaborate method which included n small tenderloin bior for eael each person this Is ril surrounded by a ring ng of bacon the satenk itself Is covered with minced garlic and chill sauce with a dash of worcestershire 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 tinder a very hotmire hot fire tills this steak Is prepared by the butcher who uses a machine which cuts the connective tissues and thus enables us its to broil the less expensive cuts of meat at this special butcher shop chop steak of this type costs about 1 7 cents a portion it Is often po possible sIble to get round cut rather thin for minute steaks which will be tender because the beef has hung bung a long time in the interest of tenderness these less expensive cuts do have more flavor than the other it if you buy it a tenderloin steak be sure to have the tall tail ground and either skewered into the steak or keep it to flavor a casserole dish or a sauce for an omelet tice rice or noodles the next day there were further points of discussion in regard to sauces whether they should bo be used or not and it if so what kind the favorites were parsley lenion lemon butter daltre sauce and bernaise bern alse that variation of hollandaise and whipped cream with horseradish horse radish to this last I 1 like to add some scraped apple discussion about sauces Is often inconsistent I 1 find that many persons who scorn a sauce for meat demand the ketchup or chill sauce bottle to cover the steak at the table and the mustard jar as often by the way a mustard butter sauce is delicious with elt either herment meat of fish 1 I particularly like it with hamburg steak onions and mushrooms are also delicious accompaniments for steak whether you call them sauce or not you may smother the onions or trench french fry them baked raw sweet onions of the spanish type are delicious arranged in overlapping layers on alie broiled steak before it comes to the table however you cook steak it must have a very hot fire for its cooking and must be turned often if you lack a broiler heat a henry 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 1 brown enough lower the heat slightly As fat cooks out it must be poured oft off so wat the pan keeps as dry its as possible personally I 1 will eat with delight steak properly proper cooked in the first place with or without sauce currant jelly sauce I 1 teaspoon flour 1 teaspoon mustard I 1 tablespoon melted butter I 1 tablespoon tables tabler poon vinegar cup boiling water begg 2 egg yolks U teaspoon salt pepper 2 tablespoons currant lolly jelly cay ann e mix mis flour and mustard add butter vinegar water and egg yolks stir over boiling water until thick add seasonings and bent in jelly serve at once 0 1932 dell ell syndicate service |