Veal Steak
This should be cut thin and be done throughout. Broil upon a well greased gridiron over a clear fire, and turn frequently while the steaks are cooking. Season well with melted butter, salt and pepper, or a sauce may be made, one small onion minced fine, a tablespoonful of tomato catsup, one tablespoonful of butter, a little thyme, with a small teacupful of hot water. Let them stew together while the steaks are broiling, thickening before you turn the gravy out, with a teaspoonful of browned flour. A half glass of wine may be added, salt and pepper. Broil up once hard, and when the steaks are dished, with a small bit of butter upon each pour the mixture over and around them.