To Fry Steak
Hunt up all the pickle and take from each one teacup vinegar, lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before the fire; into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard.--Mrs. S.
Fried Steak.
Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look ragged. Sprinkle over pepper and salt, then dredge with flour on both sides.
Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown. Before it gets hard or overdone, butter liberally; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mustard, and turn in over all the hot gravy. Sift powered cracker over and serve.--Mrs. S.T.