Light your burners three minutes before the steaks go on and have your dripping pan ready. Lay the steaks in salt and water for half an hour, then marinate them in a bath of salad oil and lemon juice for another half hour. Wipe dry and broil, turning twice carefully. Lay upon a hot dish, anoint with a green sauce of butter, lemon juice and minced parsley, beaten to a cream; set in the oven for a minute, and serve.
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