To Broil Beef-steaks

Cut the steaks about three quarters of an inch thick.

Beat the steaks on both sides with a steak mallet or rolling-pin, unless the beef is remarkably fine and tender.

Do not season the steaks until they are taken from the fire.

Prepare a fine bed of clear bright coals, free from smoke and ashes.

Set the gridiron over the coals in a slanting direction.

When the gridiron is quite hot, rub the bars with suet.

Sprinkle a little salt over the coals.

Rub a dish with a shalot or small onion and place it near the gridiron to heat.

Lay the steaks on the gridiron.

Turn the steaks frequently with steak-tongs, or with a knife and fork.

Broil about a quarter of an hour; for underdone or rare steaks, ten or twelve minutes.

When the fat blazes and smokes, remove the gridiron for a moment until the blaze subsides.

After the steaks are browned, cover the upper side with an inverted plate or dish.

When turning the steak, drop the gravy standing on it into this heated dish.

When the steaks are done, sprinkle them with salt and pepper and lay them in a hot dish with a piece of fresh butter on each.

If liked, season with a very little raw shalot, minced finely and moistened with a spoonful of water.

Stir a tea-spoonful of catchup into the gravy.

Send the steaks to table very hot in a covered dish, with onion sauce in a small tureen if desired.