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BEEF GRISKINS (of Cold Meat, Roast or Boiled)

The best of these are the thin part of the ribs, the breast, or other portions of the bullock in which the fat and lean are equally mixed. Finely chop one or two onions or shallots, some parsley, and mix them with pepper, salt, grated nutmeg, and oiled butter, which last must be kept sufficiently warm to remain liquid. Cut the beef into slices about an inch thick; steep them in the above, turning them over from time to time. When they are well soaked, press them on both sides in bread-crumbs mixed with a little grated cheese. Grill them over a gentle fire till they are thoroughly heated, and nicely browned on both sides. While they are broiling, put the butter, onions, etc., in which they were steeped, into a saucepan, with a couple of table-spoonfuls of broth. Let it boil a few minutes, shaking it about; add a tea-spoonful of vinegar and a table-spoonful of ketchup, and serve in a sauceboat with the broiled griskins.