Beefsteak Gravy

Ingredients

• one slice of sirloin steak
• two tablespoonfuls of hot water
• salt

Directions

1. For one slice of sirloin steak, take half a teacup of butter : set the platter over a kettle of hot water ; if the butter is very salt, very little salt will be needed ; dust on a little pep- per, and add two tablespoonfuls of hot water. Save all the juice from the steak possible, to add to the gravy, without pressing the beef. Be careful it does not boil, as it would become oily, and taste like stewed steak more than broiled. Use the sweetest butter for steaks ; there is no cooking injured more by poor butter than steak, as the gravy does not boil to throw off its imperfections, as in most other prepara- tions for the table.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.