Lamb or Mutton Steak Plain, Maitre d'Hotel

The steak is a slice either of lamb or mutton cut through the entire thickness of the leg; for this a two-pronged steel fork is used (Fig. 349) thrust into a hole bored for the purpose in the butcher's table, having it the same diameter as the handle of the fork; the leg is placed on the fork in such a way that the shank bone passes between the two prongs, then cut off slices from five to six-eights of an inch thick; saw through the bone the same thickness as the meat. The fork is for the purpose of upholding the bone so that it can be sawed through more easily. Season the steak with salt, coat it over with oil and broil, serve on a very hot dish either plain or with a maitre d'hotel butter (No. 581).