Wipe steak, remove all fat, and place in a heated broiler. Broil three minutes over a clear fire, turning every ten seconds to prevent escape of juices. Put on a hot plate, and cut in one and one-half inch pieces; gash each piece two or three times on each side. Express the juice with a lemon squeezer and turn into a cup, set in a dish of hot water, care being taken that heat is not sufficient to coagulate juices. Season with salt.