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Mutton Steaks, French

Cut steaks from the neck; make them neat by shortening the bones, which put aside with the trimmings for gravy. Put the steaks into a stewpan, and bring them to the boil, with a few small onions, savoury herbs, and water to cover; remove at once to a dish to drain, put the trimmings and bones into the liquor from which the steaks were taken, and boil for an hour. When strained, set the gravy to cool, and when the fat is cleared off, thicken it with browned butter and flour: flavour with salt, pepper, and a little vinegar. When the steaks are ready (they should be fried in the meanwhile, and dipped into egg, bread-crumbs, and finely-minced herbs), pour the gravy on a hot deep dish, and lay the steaks in it. Time to boil steaks, two minutes; to fry, five minutes. Sufficient, two pounds for four persons.