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Ham Steaks

Cut some rather thick slices from a York ham, dredge with flour, and put them into a frying-pan with a tea-cupful of water. Cook slowly, turning them two or three times till the steaks are of a light brown. Then lay them on a hot dish. Thicken the liquor in which they were cooked with a little tomato sauce, and pour it over. Sprinkle with cayenne pepper, and serve.