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Beef Steak and Fried Potatoes

Get steak from the fillet of the sirloin, if possible, and broil it over a clear fire; the steak should be about a third of an inch thick, and turned frequently for five minutes, when it will be sufficiently cooked; put a quarter of a pound of butter into a frying-pan, with seven or eight potatoes sliced long and thin, and fry till they become a good brown colour. The butter in which the potatoes were fried should be used to warm up the seasoning, and a tea-spoonful of minced herbs. When ready, put the herbs under the steak and garnish with the potatoes. Allow half a pound of steak for each person.