Rib Steak a la Bercy

Take the chuck-ribs of prime beef, these lying under the shoulder. Bone and cut in slices an inch and a half in thickness. This meat requires to be beaten in order to be made tender, then lay it either in oil or melted butter; season with salt and mignonette pepper, and broil on a very slow fire for twenty or twenty-five minutes. When the meat is done, set it on a very hot dish, and pour over the following sauce; Put into a saucepan two medium sized finely chopped shallots, some finely chopped marrow, the same quantity of butter and as much meat glaze (No. 402), salt, pepper, lemon juice and chopped parsley. Let cook rapidly on a very hot fire for one minute, place the steak on a very warm dish, and pour the Bercy sauce over.