Recipes Tried and True

TO FRY STEAK. MRS. H. T. VAN FLEET.

Have a nice tenderloin or porterhouse steak, one inch and half in

thickness, well hacked. Over this sprinkle salt, pepper, and a little

flour. Have ready a very hot spider. Into this drop plenty of good,

sweet butter (a quarter of a pound is not too much); when thoroughly

melted, lay in the meat; turn frequently. While cooking, make many

openings in the steak to allow the butter to pass through. When done,

place on a hot platter and serve immediately.



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