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VIENNA STEAKS (another way)

Take a pound and a half of rather lean beef or veal, trim off all the gristle and chop the meat very finely; add salt and pepper to taste, a little minced onion or shallot, a tea-spoonful of mixed sweet herbs, and two well-beaten eggs. Form into steaks, and fry slowly in butter until thoroughly cooked. Serve on a hot dish with mashed potatoes or peas in the centre, and brown gravy in a tureen.