Beef Steaks

Ingredients

• beef steaks
• lard
• salt
• 1 spoonful water
• 1 spoonful mushroom catsup
• horse-radish

Instructions

1. Select steaks from the seventh and eighth ribs of the beef, as the fat and lean are better mixed and more tender than the rump when properly aged. Cut the steaks half an inch thick and beat them lightly.
2. Prepare fine clear coals and rub the bars of the gridiron with a cloth dipped in lard before placing it over the coals to prevent dripping and bad odors.
3. Place the steaks on the hot gridiron and broil them quickly, turning them frequently. Do not salt them while cooking.
4. While the steaks cook, heat a serving dish and prepare a mixture of boiling hot water and mushroom catsup (one spoonful each).
5. When the steaks are done, lay them in the hot dish, sprinkle with salt, and pour the hot water and catsup mixture over them. Garnish with scraped horse-radish and cover with a hot dish cover.
6. Serve immediately, as the great excellence of a beef steak lies in having it fresh from the gridiron.