part of meat, leaving the connective tissue. Form into small balls, handling as lightly as possible. Heat a steel omelet pan, sprinkle with salt, shake constantly while adding balls, and continue shaking until the surface of balls is seared. Arrange on buttered toast and garnish with parsley.
Broiled Beefsteak.
Wipe a small piece steak cut one inch thick. Heat a wire broiler, put in steak, and place over a clear fire, turning every ten seconds for the first minute that surface may be well seared, thus preventing escape of juices. After the first minute turn occasionally until well cooked on both sides. Cook five minutes if liked rare. Remove to hot serving-dish, spread with soft butter, and sprinkle with salt. The most tender steaks are tenderloin, rump, and sirloin. A tenderloin steak lacks juice and flavor; for this reason it is often served with Beef Extract I. (see p. 86) poured over it. A thick slice of sirloin steak with tenderloin attached is known in our markets as a Porterhouse Steak. A round steak is composed of solid lean meat, rich in juices, and if of right age and taken from second or third cut from top of round, is comparatively tender, and cheaper than either rump or sirloin.
Pan Broiled Beef Cakes.
Wipe and finely chop two ounces steak from upper part of round, season with salt, and shape in a flat, circular cake, using as little pressure as possible. Heat small omelet pan, rub over with fat, put in meat, and turn as soon as under surface is seared, then turn and sear other side. Cook five minutes, turning occasionally, using a griddle cake turner that surface may not be pierced. Brush over with soft butter and sprinkle with salt.
Broiled Lamb Chops.
Wipe chops, remove superfluous fat, and place in broiler rubbed over with some of the fat. Follow direc-
