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Porterhouse Steak

Mix on a dish one teaspoon salt, half teaspoon pepper and a light tablespoon oil. After procuring a nice, tender porterhouse steak one and a quarter inches thick, cut from the short loin, lightly flatten and trim, then turn in the seasoning repeatedly all over. Arrange on a broiler and broil on brisk charcoal fire for twelve minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter over, decorate with a little watercress and serve.