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BEEF, RIB STEAKS (a la Bordelaise)

Cut out a thick steak from between the bones; soak it in salad-oil, and season with salt and pepper. Broil on each side for five minutes. Boil a small young vegetable marrow, cut it into half-inch slices, glaze, and lay them, when made quite hot, over the steak. Pour some Bordelaise sauce over all, and serve very hot. Time to boil the marrow, ten to twenty minutes.