To Fry Steak. Mrs. H. T. van Fleet
Have a nice tenderloin or porterhouse steak, one inch and half in thickness, well hacked. Over this sprinkle salt, pepper, and a little flour. Have ready a very hot spider. Into this drop plenty of good, sweet butter (a quarter of a pound is not too much); when thoroughly melted, lay in the meat; turn frequently. While cooking, make many openings in the steak to allow the butter to pass through. When done, place on a hot platter and serve immediately.