PROPERLY FRYING STEAK—­To fry steak properly (although some claim it is not proper to fry steak under any circumstances), it is necessary to have the butter, oleo, fat or grease piping hot, for two reasons:  First, the steak sears over quickly, and the juices are thus retained within the steak to better advantage than by the slow process of cooking, but even more important is the fact that the incrustation thus formed not only holds the juices within the steak, but prevents the fat from penetrating and making the steak greasy, soggy and unattractive.  As a rule, however, we must acknowledge that broiled steak is in varying degrees largely superior to fried steak.

BROILED LOIN STEAKS—­Two loin steaks of about a pound each:  season with salt and pepper to taste, baste on either side with a little oil.  Place on a broiler over a bright charcoal fire, and broil for six minutes, on each side.  Serve on a hot dish with Bordeaux sauce and garnish with rounds of marrow.

FRIED HAMBURG STEAK, WITH RUSSIAN SAUCE—­Select a piece of buttock beef, remove the fat and chop very fine.  Add finely chopped shallot, two eggs, salt, pepper, and grated nutmeg.  Mix well and form into balls.  Roll in bread crumbs and fry with a little clarified butter four or five minutes, turning frequently.  Serve with Russian sauce.

FRIED SAUSAGE MEAT—­Roll sausage meat into small balls, wrapping each in a thin rasher of bacon and fasten with a skewer.  Fry lightly in a little butter.  Serve with fried parsley and croutons of fried bread.  Serve hot.

ROAST BEEF, AMERICAN STYLE—­Lay the meat on sticks in a dripping pan, so as not to touch the water which is placed in the bottom of the pan.  Season with salt and pepper and roast for three or four hours, basting frequently.  When done sift over the top browned cracker crumbs and garnish with parsley.

ROAST BEEF ON SPIT—­Remove most of the flap from sirloin and trim neatly.  Have a clear brisk fire and place the meat close to it for the first half hour, then move it farther away, basting frequently, and when done sprinkle well with salt.  The gravy may be prepared by taking the meat from the dripping pan which will have a brown sediment.  Pour in some boiling water and salt.  Strain over the meat.  A thickening of flour may be added if necessary.  Garnish with horseradish and serve with horseradish sauce.

ROAST RIBS OF BEEF—­Break off the ends of the bones of the desired amount of ribs; take out the shin-bone, and place the meat in a baking pan.  Sprinkle with salt and spread some small lumps of butter over it and dust with flour, baking in a moderate oven till done.  Serve hot and garnish with horseradish.

ROAST SHOULDER OF PORK—­Remove the bone from a shoulder of pork and spread it over inside with a stuffing of sage and onions, filling the cavity where the bone was taken out.  Roll up and secure with a string, put in a pan and roast in a very hot oven till done.  When done put on a dish, skim off the fat in the pan, add a little water and a tablespoon of made mustard, boil the gravy once and pass through a strainer over the meat and serve.