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BEEF STEAK (a la Francaise)

They are best cut from the inner side of the sirloin, but any prime part will do. Place two pounds of steaks in a dish with a little of the best Lucca oil, and let them steep in it for eight or ten hours; add to them pepper, salt, and a little finely-minced parsley, and fry them until they are brown; what remains in the pan may be thrown over the steaks. Butter may be substituted for oil if preferred, and the steaks served up around the dish with olive sauce in the centre. Average cost of beef, 1s. 4d. per pound. Time to fry, from eight to ten minutes. Sufficient for four or five persons.