Delmonico Sirloin Steak, Spanish Style

Prepare and cook the sirloin steak as described for plain (No. 1375). Chop up separately a quarter of a pound of lean beef free of sinews, and the same quantity of fresh pork. Mix these together with a tablespoonful of cooked fine herbs (No. 385), and one egg-yolk; season with salt, pepper, and nutmeg, then divide the preparation into four parts; roll it on a floured table into balls, flatten them to half an inch thick, then dip them in beaten eggs, and roll them in bread-crumbs; smooth this with the blade of a knife; plunge them into very hot fat for two minutes to brown the outsides. Drain and lay them one beside the other in a sautoir moistening them to their height with half-glaze sauce (No. 413), and let simmer for three-quarters of an hour, basting them frequently. Brown in oil four ounces of minced onions, add to it four ounces of finely minced green peppers, one clove of garlic, half a pound of peeled tomatoes cut in four and pressed; let cook together and reduce with a little brown sauce (No. 414) and gravy (No. 404). Lay the garnishing on the bottom of a dish, the glazed steak on top, and the hash balls over, one overlapping the other.