Skin the steaks carefully and lay in salted water (cold) for an hour,
to remove the oily taste, so offensive to most palates. Then wipe each
steak dry, salt, and broil over hot coals on a buttered gridiron. Serve
in a hot dish when you have buttered and peppered them, and send up
garnished with parsley and accompanied by a small glass dish containing
sliced lemon.
_Or,_