Round Steak with Water-Cress

Cut from the round top of a young beef, the meat being pink and tender slices of three-quarters of an inch thick. Season them with salt and peppers, coat them over with sweet oil, and broil on a moderate, well sustained fire for eight or ten minutes; as soon as they are done set them on a very hot dish, and pour over a layer of maitre-d'hotel butter (No. 581). Wash well some fresh water-cress, drain, and season it with salt and vinegar, garnish round the dish with it.