Double Chateaubriand, Two and a half Pounds with Souffled Potatoes

(Chateaubriand Double de Deux Livres et Demie aux Pommes Soufflees).

Season well the meat with salt, rub sweet oil over both sides, and broil on a slow, regular fire; for rare, twenty minutes; properly done, twenty-six minutes, and well done, thirty minutes. It is preferable to broil it on a double-hinged broiler without pressing it down, and turning over when half cooked. When done, set it on a large hot dish, spread over some maitre d'hotel butter (No. 581), letting the dish be sufficiently large to contain a quantity of souffled potatoes (No. 2808). It is better to serve a single Chateaubriand, for the excessive thickness of a double one renders the cooking of it doubtful, yet it is a dish epicureans frequently call for.