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Broiled Beefsteak

Rub the broiler with suet before you lay the steak upon it. The fire should be clear and hot. Turn swiftly to keep the smoke from it, and the juices in. Try with the point of a knife at the end of ten minutes. If the center of the steak be red, and not purple, and the outside of a fine brown, it is done. Remove to a hot platter, pepper, salt and butter well on both sides. Fit a close cover on the dish and set in the open oven for five minutes to draw the juices to the surface.