Spiced Steaks Dressed with Eggs

A very good and pretty dish from an eighteenth-century Lancashire notebook.


  • 6 rump or fillet steaks, trimmed of all fat
  • 1 stick (120 g) butter
  • 6 hard-boiled eggs, finely chopped
  • 2 tablespoons very finely chopped parsley
  • 3 medium onions, very finely chopped and lightly fried in butter
  • ½ teaspoon ground ginger
  • 1 teaspoon turmeric
  • ½ tablespoon flour
  • cup (1.5 dl) good stock
  • 3 tablespoons red wine
  • Salt and pepper


Lay the steaks on a large flat dish. Melt half the butter and pour it over the steaks, turning them so that both sides are coated. Mix together half the hard-boiled eggs and parsley and all the onions, ginger, turmeric, and salt and pepper to taste. Sprinkle half this mixture thickly over the steaks and press it on to them. Turn the steaks over and repeat with the remaining mixture.

Fry the steaks in the remaining butter, made very hot, for 6 minutes on each side. Remove the steaks carefully to a serving dish and keep hot while you make the sauce.

Stir the flour into the pan juices and add any butter, onion, parsley and spices from the dish in which the steaks were dressed. Stir for 1 minute and then slowly pour in the stock and wine. Bring to the boil, check the seasoning and pour the sauce around (but not over) the steaks.

Scatter the remaining egg and parsley over the steaks and serve immediately.