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Polish Cutlets

Take a pound of tender rump steak not more than an inch thick; cut it into neat rounds, and beat these flat with a cutlet-bat. Mince finely two shallots, or a moderate-sized onion, and, if liked, add half a clove of garlic. Put these ingredients into a stewpan with two ounces of butter, half a salt-spoonful of pepper, and three bruised cloves. When the onions are tender, without being at all browned, lay the cutlets upon them, cover the saucepan closely, and let them steam very gently until they are quite tender. If the gravy dries, add one or two spoonfuls of stock, or even water. When the cutlets are done enough, lift them out, and place them on a hot dish. Skim the gravy. Dredge a little flour into it, and colour with burnt sugar-or, better still, put a nut of brown thickening into it-let it boil two or three minutes, and strain it over the meat. Put a bordering of fried sliced potatoes round the dish, or place a few mashed potatoes in the centre, and serve very hot. Time to steam, about an hour. Probable cost, 1s. 10d. Sufficient for two or three persons.