THE SECRET OF COOKING THE TURKEY 235 



half breast can be taken off in two pieces. Lay 

 this slab of white meat skin side down, then be- 

 gin at the thick end and cut off steaks, trans- 

 versely, one half inch thick, until all the slab is 

 cut. Now sprinkle with salt and pepper and 

 pile the steaks up together; thus the salt will 

 quickly penetrate. Do not salt any more than 

 you want for one meal; the meat would be 

 ruined if allowed to stand over for the next meal 

 before cooking. Just as soon as the salt dissolves 

 and the juice begins to flow, spread out the steaks 

 in a pan, sprinkle dry flour lightly on both sides 

 evenly, taking care to do this right, or you will 

 get the flour on too thick. Give the pan a shake 

 and the flour will adjust itself. This flour at 

 once mixes with the juices of the meat, forming 

 a crust around the steak, like batter. Have the 

 frying-pan on the fire with plenty of grease, and 

 sizzling hot so the steak will fry the moment it 

 touches the hot grease. Put the steaks in until 

 the bottom of the pan is covered, but never have 

 one steak lap another. If the grease is quite 

 hot the steak will soon brown, and when brown 

 on one side, turn, and the moment it is brown 



