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Beefsteaks, Rolled

Cut from a two-pound piece rump steak six equal slices, flatten them to quarter-inch thickness. Season all around with teaspoon salt and half teaspoon pepper, then roll up.

Finely chop one bean garlic, three shallots and four branches parsley, place these on a plate and lightly roll steaks in the mixture. Then envelop each steak in a thin slice of larding pork. Tie around with string. Heat two tablespoons melted lard in a sautoire, place steaks in the pan, one beside another, and fry ten minutes, frequently turning, then set in oven fifteen minutes. Remove, untie, dress on a hot dish. Remove all fat from pan, add a teaspoon flour; stir well, then pour in two tablespoons sherry, three tablespoons tomato catsup, a teaspoon Worcestershire sauce and half gill broth. Mix well, boil three minutes. Pour the sauce over the steaks and serve.