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Porterhouse Steak

A porterhouse steak is cut from the sirloin, about an inch and a half thick, and includes the undercut as well as the topcut. Cut two ounces of fat bacon into long narrow strips, and lard the steak with them on one side only. Take a carrot, a turnip, and an onion, cut them into pieces about a quarter of an inch long, place them in a pie-dish with some dripping, and pepper and salt; then lay the steak on the vegetables, the larded side up, pour a little water in, then bake for three-quarters of an hour. Take up the steak and put it on a hot dish, mix a tea-spoonful of Bovril with the gravy and strain it over the steak. Garnish with the vegetables, and serve. The steak is also frequently grilled in the ordinary way. Probable cost, 4s.