The inside of the sirloin is the best steak-- but all are cooked in this same manner. cut them about half an inch thick-- do not beat them it breaks the cells in which the gravy of the meat is contained and renders it drier and more tasteless.

Have the gridiron hot and the bars rubbed with suet-- the fire clear and brisk; sprinkle a little salt over the fire, lay on the steaks, and turn them often. Keep a dish close to the fire, into which you must drain the gravy from the top of the steak as you lift it to turn. The gridiron should be set in a slanting direction on the coals, to prevent the fat from dropping into the fire and making a smoke. but should a smoke occur, take off the gridiron a moment, till it is over. With a good fire of coals, steaks will be thoroughly done in fifteen minutes. These are much healthier for delicate stomachs than rare done steaks.

When done lay them in a hot plate, put a small slice of good buter on each piece--sprinkle a little salt, pour the gravy from the dish by the fire, and serve them hot as possible. Pickles and finely scraped horse-radish are served with them.

I have now given the most important recipes for cooking beef.-- The recooking requires skill and judgment which experience only can give. When well done it makes excellent dishes, and is economical in housekeeping. The following are good recipes...

Ladies' Indispensible Assistant, 1852, New York