Sirloin Steak for Gourmets; Extra Forty Ounces

Cut from a good thick sirloin of beef, slices, each one being four to five inches thick; beat to flatten them down to three inches, then trim them carefully, salt them on both sides, cover with either clarified butter or melted marrow, and place in a double gridiron and broil them over a moderate fire for twenty minutes if desired rare, twenty-six minutes to have them properly done, and thirty minutes when needed to be well done. Lay them on top of a gravy prepared as follows: Have two tablespoonfuls of finely chopped shallot, fry it colorless in three ounces of butter, add some melted glaze (No. 402), stir in four ounces of fine butter, a teaspoonful of the best tarragon vinegar, chopped parsley, a dash of cayenne pepper, and two ounces of beef marrow cut into half inch squares. When the marrow is warm, pour it on the dish, lay the extra size steak on top, glaze it with meat glaze (No. 402), and garnish around with gastronome potatoes (No. 2789).