Steaks.—(No. 85.)
Cut the steaks rather thinner than for broiling. Put some butter, or No. 83, into an iron frying-pan, and when it is hot, lay in the steaks, and keep turning them till they are done enough. For sauce, see No. 356, and for the accompaniments, No. 94.
Obs. Unless the fire be prepared on purpose, we like this way of cooking them; the gravy is preserved, and the meat is more equally dressed, and more evenly browned; which makes it more relishing, and invites the eye to encourage the appetite.