The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Broiled Sirloin Steak

Cut the steak to about half an inch in thickness, place on a gridiron over a clear fire and broil until done. Place on a dish with a little warmed butter poured over it, and serve.

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