PORTERHOUSE CUT

that part of the loin cut through the sirloin strip and the thick end of the tenderloin (see the article on Beer and the second color-page facing 36). Its use and title are credited to a saloon, or ‘‘porter-house,’’ situated near the old Fly Market, New York, during the early years of the nineteenth century. Its proprietor, discerning the excellence of steaks cut from the thick end of the sirloin, then used only for roasting, refused to buy any other from his butcher. The fame of the ‘‘porterhouse steak’? rapidly spread and the term is now firmly established in the language of meats. Another explanation traces the term to a roadhouse known as ‘‘Porter’s,’’ located at Cambridge, Ma ., during the middle of the last century, which won ligh favor for the steaks it served from the cut now known as ‘‘porterhouse.’’ POSSET, hot milk curdied with wine or any other slightly acidulous liquor. [t is usually sweetened with sugar or mola es, and sometimes thickened with flour or bread.