Beef Steak, Hamburg Style

One pound of tenderloin of beef free of sinews and fat; chop it up on a chopping block with four ounces of beef kidney suet, free of nerves and skin or else the same quantity of marrow; add one ounce of chopped onions fried in butter without attaining color; season all with salt, pepper and nutmeg, and divide the preparation into balls, each one weighing four ounces; flatten them down, roll them in bread-crumbs and fry them in a saute pan in butter. When of a fine color on both sides, dish them up pouring a good thickened gravy (No. 405) Over.