MODERN HOUSEHOLD COOKERY BOOK. - 41

than the. tenderloin. Split each fillet nearly in two lengthwise.
Spread between like a sandwich, some beef marrow that has been
mashed and seasoned with salt, pepper, minced parsley and a very
little onion. Fasten together with wooden toothpicks, and broil the
fillets. Serve with

Tomato Bearnaise Sauce.—Make one-half cupful of tomato
sauce, and when ready to serve, add it to a Bearnaise sauce made as
follows: Cook three egg yolks, one tablespoonful of water, and one
teaspoonful of butter, in a double boiler, stirring constantly until
eggs thicken; then add four tablespoonfuls of butter, one at a time;
an eighth of a teaspoonful of salt, and the same ‘of paprika. Now
add one teaspoonful of tarragon vinegar, and take from the gas at
once. Put a spoonful of this sauce on each fillet as it is served.

Flank Steak.—This is cut from the boneless part of the flank,
and is secreted between an outside and inside layer of fat (creamy).
There are two ways for broiling it. One is to slice it diagonally
across the grain; the other is to broil it whole. In either case,
brush butter over it and proceed as in broiling other steaks. It is
considered by butchers the finest steak, which they frequently re-
serve for themselves.

Hamburger Steak.—Ingredients: Raw flank or round steak, 1
small onion, celery top, 2 or 3 slices lemon, salt and pepper, butter,
lard. Take a pound of raw flank, or round steak, without any fat,
bone or stringy pieces. Chop it until a perfect mince, It cannot
be chopped too fine. Chop a small onion quite fine and mix well
with the meat, and season with salt and pepper. Make into cakes
as large as a biscuit, but quite flat, or into one large flat cake a
little less than half an inch thick. Have ready a frying pan with
butter and lard mixed. When smoking hot, put in the steak, and
fry brown. Garnish with celery top around the edge of the platter
and two or three slices of lemon on top of the meat. A brown gravy
made from the grease the steak was fried in, and poured over the
meat, enriches it.

Lamb Chops.—Ingredients: Loin or rib chops, salt and pep-
per, butter, onion juice, moistened bread, sage. .Lamb chops may
be cooked with a stuffing, when they furnish an excellent course
for the company luncheon. Choose loin or rib chops. Remove all
superfluous fat, and pink skin. Have chops cut about 1% inches
thick. With a sharp-pointed knife cut a pocket in chop, inserting
knife from outside edge of chop and reaching the bone. Into this
pocket place poultry stuffing, made with slightly moistened bread,
seasoned with salt, pepper, sage and melted butter, being careful
not to put in so much that it will burst out. Fasten the cut side
with toothpicks that have been dipped in melted butter. Place
chops on pan that has been sprinkled with salt and pepper, and
bits of butter, and a few drops of onion juice. Add bits of butter
on top; place in hot oven, and bake 20 or 380 minutes. Do not add
any water to pan. A brown sauce can be made from fat found in
bottom of dish, or chops can be placed on chop plate and surround-