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BEEF STEAK (a la Mode)

Take two pounds of rump steak that is not over-fat, lard, and put it into a stewpan with some slices of lemon. Let it cook slowly, and when all the gravy is drawn from it, add a little stock and port wine in equal quantities. Boil slowly until the broth thickens, and when ready to serve, squeeze the juice of a lemon over it. Time, three-quarters of an hour. Probable cost, 1s. 3d. to 1s. 6d. per pound. Sufficient for three or four persons.