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Porterhouse Steak

Have large porterhouse steak well trimmed and shaped, and slit with sharp knife an opening flatwise through sirloin and tenderloin. Make forcemeat of 1 dozen olives chopped, 2 pounded anchovies, 1 chopped red pepper, salt and onion juice to taste, and 2 tablespoons melted Crisco. With this forcemeat fill smoothly cavities made in steak. Pinch steak together firmly at edges and set away on ice for 1 hour or even longer. Broil them over clear fire and serve without sauce.