Double Porterhouse Steak a la Sanford

Mr. Wright Sanford, one of the most fervent disciples of the house of Delmonico, and an acknowledged epicurean, was specially fond of ordering this dish. Much care should be given to its cooking which must operate slowly, while maintaining the same degree of heat throughout, so that it thoroughly reaches the steak.

Cut through all the thickness of the short loin a slice two and a quarter inches thick; it should weigh after being trimmed, four pounds and a half. Season with salt, cover with oil, and broil the steak on a slow, but well sustained fire for twenty-four minutes if needed rare, twenty-eight minutes to be properly done, and thirty-two minutes if desired well done. Turn the meat over when half cooked, dress the steak on a very hot dish, garnish the top with ribbons of horseradish (No. 98), and pour around a Madeira sauce (No. 492), well buttered with some maitre d'hotel butter (No. 581).