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Classic
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page 64
and then in a little flour, put this into the stew-pan, and shake all together.
When the steaks are tender, and the sauce of a fine thickness, dish them up.
Another way to fry Beef-Steaks.
Cut the lean by itself, and beat it well with the back of a knife, fry the
steaks in just as much butter as will moisten the pan, pour out the gravy as it
runs out of the meat, turn them often, and do them over a gentle fire; then fry
the fat by itself, and lay upon the lean:---For Sauce, put to the gravy a glass
of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a
shallot cut small; give it two or three little boils, season it with salt to
your palate, pour it over the steak, and send them to table.
To fry a loin of Lamb.
Cut the loin into thin steaks, put a very little pepper and salt, and a little
nutmeg on them, and fry them in fresh butter; when enough, take out the steaks,
lay them in a dish before the fire to keep hot; then for sauce, pour out the
butter, shake a little flour over the bottom of the pan, pour in a quarter of a
pint of boiling water, and put in a piece of butter; shake all together, give it
a boil or two up, pour it over the steaks, and send them to table.
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