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 ¼ lb. of butter (scant)

Preparation:

No. 7—STEAK FROM THE BEEF ROUND.

Quantity for 6 Persons.

 3–4 lbs. round steak

 ¼ lb. of butter

 Salt, pepper

 ¼ cup of water

 1 onion

Preparation:

The butter is heated; the onion is sliced and fried till light yellow in the butter, then taken out and the meat put into this hot onion butter after it has been salted and peppered. Fry for 5 to 8 minutes to a light brown, turning it once or twice.

The meat is put on a hot platter and the onions on top. A little water is put into the pan with butter and boiled a little. This gravy is poured over the meat. Serve at once.

Remarks:

No. 8—CHOPPED GERMAN STEAK OR HAMBURG STEAK.

Quantity for 6 Persons.

 2½ lbs. chopped steak

 1 tbsp. of butter

 2–3 eggs

 Salt, pepper

 1 tsp. of grated onion

 ⅙ lb. of butter

Preparation:

After mixing well, scant ¼ lb. dumplings are formed and flattened to 1½ inches in thickness. The butter or lard heated, the steaks put in and fried about 10 minutes, turning and basting frequently.