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Beef Steak, Breaded

Procure a two-inch thick steak from the best part of the round; trim off all the fat, and put the steak into an earthen dish; put a quarter of a tea-spoonful of pepper in a vessel holding a pint, cover with two gills of olive oil, and fill the vessel to the brim with good vinegar. Pour this over the steak, cover the dish and let it remain two or three hours, turning the steak frequently. Put the trimmings of fat into a baking pan, and lay the steak over them. Moisten a few sifted bread-crumbs with a little hot milk, add butter, salt, pepper, a tea-spoonful of Worcestershire sauce, and some powdered sweet herbs. Mix this together with the yolk of an egg, and spread the mixture over the top of the meat. Place the pan in a hot oven and roast from twenty-five to thirty minutes. This steak may be served with a sauce or not. Probable cost, 2s.