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Beef Steak, Fried

If no gridiron is at hand, put some butter or dripping in a frying-pan and let it boil; then lay in a steak of half an inch thick and with steak tongs or the side of a knife move it continually to prevent it from burning. When sufficiently well done on one side, which will be seen by the colour being well spread over the meat, turn it on the other, continuing to move it about with the tongs in a similar manner. If a fork must be used, do not stick it into the juicy part of the meat, but into the fat or edge. When done serve on a hot dish with a little butter (not melted) and some mushroom ketchup, tomato, or other sauce or gravy as preferred. Probable cost, 1s. 4d. per pound.