Beat the round steak well with a rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the tablespoonful of lard in the deep frying pan and let it melt. Then lay in the sliced Onions, and over these the Beefsteak, which has been well seasoned with salt and pepper and dredged with the flour. Cover closely. Let it simmer over a hot fire for a few minutes and then turn the Steak on the other side. After three minutes, add two tablespoonfuls of vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the Beefsteak, letting the flour brown well, and keep the pot closely covered. When brown pour over
Filets of Beef may be smothered in the same manner, only require no beating with the steak hammer.