When the fat blazes and smokes very much as it drips into the fire, quickly remove the gridiron for a moment, till the blaze has subsided. After they are browned, cover the upper side of the steaks with an inverted plate or dish to prevent the flavour from evaporating. Rub a dish with a shalot or small onion, and place it near the gridiron and close to the fire, that it may be well heated. In turning the steak drop the gravy that may be standing on it into this dish, to save it from being lost. When the steaks are done, sprinkle them with a little salt and pepper, and lay them in a hot dish, putting on each a piece of fresh butter. Then, if it is liked, season them with, a very little raw shalot, minced as finely as possible, and moistened with a spoonful of water; and stir a tea-spoonful of catchup into the gravy. Send the steaks to table very hot, in a covered dish. You may serve up with them onion sauce in a small tureen. Pickles are frequently eaten with beef-steaks. Mutton chops may be broiled in the same manner. TO FRY BEEF-STEAKS. Beef-steaks for frying should be cut thinner than for broiling. Take them from the ribs or sirloin, and remove the bone. Beat them to make them tender. Season them with salt and pepper. Put some fresh butter, or nice beef-dripping into a frying pan, and hold it over a clear bright fire till it boils and has done hissing. Then put in the steaks, and (if you like them) some sliced onions. Fry them about a quarter of an hour, turning them frequently. Steaks, when fried, should be thoroughly done. After they are browned, cover them with a large plate to keep in the juices, Have ready a hot dish, and when they are done, take out the steaks and onions and lay them in it with another dish on the top, to keep them hot while you give the gravy in the pan another boil up over the fire. You may add to it a spoonful of mushroom catchup. Pour the gravy over the steakes, and send them to table as hot as possible. Mutton chops may be fried in this manner. BEEF-STEAK PUDDING.