Season well the meat with salt, rub sweet oil over both sides, and broil on a slow, regular heat; for rare, 20 minutes; properly done, 26 minutes, and well done, 30 minutes.

It is preferable to broil it on a double-hinged broiler without pressing it down, and turning over when half cooked.

When done, set it on a large hot dish, spread over some maitre d'hotel butter, letting the dish be sufficiently large to contain a quantity of souffled potatoes.

It is better to serve a single Chateaubriand, for the excessive thickness of a double boiler one renders the cooling of it harmful, yet it is a dish frequently called for.

Submitted by: CM