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HOUSEKEEPER'S BOOK.
salt, and lay them in the dish, and turn them, once or
twice, to express the gravy. Garnish with horse-radish,
or pickles. Oyster sauce, and many other sauces may be
eaten with beef steak; but beef steak eaters declare that
its own gravy, and some pepper and salt, are all that a
good beef steak requires, unless it be a little sliced raw
onion.
   Beef Steaks, with Potatoe8.-These must be beaten to
make them flat; season them on both sides with pepper,
salt, and such mixed spices as you choose the flavour
of; then dip the steaks in melted butter, lay them on the
gridiron, and broil them, as directed in the last receipt.
Have a little finely-rubbed parsley, a piece of butter, and
some pepper and salt, in a hot dish, and when the steaks
are done, lay them in it, turn them once or twice, and ar-
range some slices of potatoes, fried, round them. Or have
mashed potatoes in the dish, but quite hot, and lay the steaks
on, as you take them from the gridiron.
                         FRYING.
   THIs is not so difficult a process as broiling, and some
meat is as delicate eating fried, as it would be if broiled,
provided the fat which is used be nicely prepared, and
not the least rancid.   Few cooks are careful enough in
this particular.  Lard, butter, dripping, topfat (i. e. the
cake of fat which is taken off soup or broth, when it has
stood a night,) oil, and suet are all good for frying. But
butter, suet and, dripping ought to be clarified, before
they are used for frying; the pan will not be so apt to
burn, and the fat, of whatever sort it be, will have a more
delicate taste.  Housekeepers lose much of the credit
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