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Spiced Beef

Remove the bones from a piece of thin flank of beef and soak for ten days in a covered crock containing a pickle composed of the following ingredients: Boil for twenty minutes two gallons of water, five pounds of salt, two pounds of coarse sugar and four ounces of saltpeter, with two ounces of black pepper and three ounces of mixed spice slightly bruised in a mortar and tied up in a muslin bag and a few bay leaves. Skim off the scum as it rises and let it stand until cold.

Fried Steak, American Style Tenderloin or porterhouse steak is to be selected for this, put it on a clean block, beat it well, but not hard enough to make it look ragged, sprinkle over pepper and salt and dredge with flour on both sides. Place in a hot fryingpan, cover and fry until done, turning frequently. Before it gets hard butter well and place on a hot dish, pepper again, and if desired pour over a tablespoonful of chili vinegar and a tablespoonful of made mustard, and pour the hot gravy over all. Sift powdered cracker over, and serve.