ANSWER TO CORRESPONDENT.
A. H.—A Porterhouse steak is a very thick steak cut from a well-hung sirloin of beef. It should be brushed over on each side with warm butter or salad oil, allowed to remain for an hour, and then grilled over a clean fire, and served with nuratre d'hotel butter (butter mixed with lemon juice and chopped parsley), horse-radish sauce, button onions fried in butter, or tomatoes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19170912.2.144.2
Bibliographic details
Otago Witness, Issue 3313, 12 September 1917, Page 49
Word Count
69ANSWER TO CORRESPONDENT. Otago Witness, Issue 3313, 12 September 1917, Page 49
Using This Item
Allied Press Ltd is the copyright owner for the Otago Witness. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.