To Fry Beef Steaks


Take Rump Steaks, beat them very well with a Roller, fry them in Half a Pint of Ale that is not bitter, and whilst they are frying cut a large Onion small, a very little Thyme, some Parsley shred small, some grated Nutmeg, and a little Pepper and Salt; roll all together in a Piece of Butter, and then in a little Flour, put it into the Stew-pan, and shake all together. When the Steaks are tender, and the Sauce of a fine Thickness, dish it up.

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