Procure 2 sirloin steaks, 1-1/2 inches thick, and a small piece of suet.  Cut the tenderloin from each steak, and as much more of the steak as required for one meal.  Place the finely-cut suet in a hot fry-pan; this should measure 1 tablespoonful when tried out, add one teaspoonful of butter, when the fat is very hot and a blue smoke arises place pieces of steak, lightly dredged with flour, in the pan of hot fat, place only one piece at a time in the fat; sear the meat on one side, then turn and sear on the other side; then place the other pieces of meat in the pan and continue in the same manner, turning the steak frequently.  The hot butter and suet sear the steak, thus the juice of the meat is retained, making the meat more palatable; season with salt and pepper, place on a hot platter and serve at once.

MEAT BALLS

Chop meat fine; beef, chicken, lamb or veal; mince a small onion and fry in a tablespoonful of butler; add a tablespoonful of flour, the yolk of one egg, the chopped meat and a little broth, gravy, or milk to moisten, salt and pepper.  Stir all together and turn the whole mixture into dish to cool.  When cool, shape with well-floured hands into balls the size of a shelled walnut.  Dip in beaten white of egg, then into bread crumbs, and fry in deep fat until crisp and brown.  Place only three or four meat balls in a frying basket at one time.  Too many at a time chills the fat; but if plunged in boiling hot fat, then a crust is formed at once over the outside, which prevents the grease from penetrating.  When the meat balls are browned nicely, lay them on brown paper to absorb any grease that may adhere to them.  To try whether the fat is the right temperature, drop a small piece of bread in it, and if it browns while you count twenty, the fat is hot enough for any form of croquettes.  Garnish with parsley or watercress.

VEAL LOAF

Three pounds raw veal, chopped fine; 1 teaspoonful salt, 1 teaspoonful pepper, 2 tablespoonfuls butter, 2 raw eggs, 2 tablespoonfuls water.  Mix all together with 6 tablespoonfuls fine, rolled, dried bread crumbs and mold into a long, narrow loaf.  Roll the loaf in two extra tablespoonfuls of bread crumbs.  Place in a hot pan, pour 3 tablespoonfuls melted butter over the top, and bake in hot oven two hours or less, basting frequently.  Slice thinly when cold.  Should the veal loaf be served hot thicken the broth with flour and serve this gravy with it.

SWEETBREADS (BREADED)

Place sweetbreads in cold water, to which 1/2 teaspoonful salt has been added, for a short time, then drain and put over the fire with hot water.  Cook ten minutes.  Drain and stand aside in a cool place until wanted.  Remove stringy parts, separate into small pieces about the sue of an oyster, dip in beaten white of egg and then in bread crumbs.  Put in a pan containing a little hot butter and drippings and fry light brown.  Serve hot.  Garnish platter with parsley.