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6
helpingsEasy
8 hr
Published 1861
Wipe the meat, remove and discard any skin, beat lightly and season to taste. Put in sufficient fat barely to cover the bottom of a frying-pan. When hot, fry the steak quickly on both sides to seal the surface. Then cook more slowly until cooked to taste.
For a good gravy to serve with the steak, drain any fat from the frying-pan, keeping back the sediment. Add salt and pepper and about