RECIPES.

New Zealand Graphic, Volume XXIII, Issue XV, 7 October 1899, Page 651

RECIPES.

STEAK WITH SIIALOT. Cut up half a shalot into very tiny pieces, mash it, and rub it over a pound and a half of rump steak, whieh must be afterwards lightly pep|>ered. Fry the steak on a hot pan, turning it frequently, until the gravy rises. It will .hen be ready to serve, with potatoes. Sprinkle a little salt over it just before taking it- Rub salt over it just before taking it from the pan, not earlier in the process of cooking, as salt hardens meat when it is cooked with it. Rub an ounee of good butter over it. A little good gravy can be made in the following way:-—Pour away all fat from the pan. Dust into the latter a little pepper and salt, and add .} pint of water, boiling if possible, but cold will do. Scrape all the tiny bits of brown atoms left by the steak (or by neat in roasting in the baking dish) into the centre. When the water boils up stir it for a few seconds, and then strain the gravy into a tureen. The fat should be put by for frying next morning's bit of halibut, brill, or fresh codfish for breakfast. FISH STEAKS. Put thick slices of salmon, turbot, hake, or halibut into brine. In one hour remove it, slightly pepper it; roll each steak over and over in oiled or buttered paper, and toast it before a clear, bright fire in a Dutch oven. Any cold potatoes in the larder may be peeled, sliced, and fried with these steaks. It will do the fish no harm to lie in the salted water all night, and this will keep the horrid flies away from it. SAVOURY GRILLED STEAKPlace one pouml of slightly peppered rump steak on a hot frying-pan. Cook the steak for 20 minutes, carefully turning it several times with steak tongs, or inserting the fork in the fat. Have prepared one ounce of butter, one teaspoonful of lemon juice, one tablespoonful of nicely chopped parsley, all mixed together with a little pepper and salt. When the steak is cooked, which can be seen by the gravy rising-, place it on a hot dish in front of the fire, spread the little pat of green butter over it, and serve it with potatoes plain boiled in their jackets.