• 1½ lb. frying beefsteak, 1 in. thick
• salt and pepper
• fat

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 1½ gills of boiling water. Boil up, skim and strain.