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Lamb Steaks, Grand Mere

Procure three tender lamb steaks of three-quarters of a pound each. Make a few light incisions on the skin all around. Season with one and a half teaspoons salt and half teaspoon white pepper. Thoroughly heat two tablespoons melted lard in a frying pan; place them in the pan, one beside another, and cook on the fire for five minutes on each side. Take up the steaks and lay them in a cocotte (earthen) dish. Remove all the fat from the surface of the gravy, pour in one gill of cold water and let boil for three minutes, then pour it over the steaks. Cut from a loaf of sandwich bread three slices an inch thick, cut each slice into one-inch squares and fry in a black frying pan with a tablespoon melted butter until a good golden colour and add to the steaks. Cut two ounces salt pork into quarter-inch squares, place in a small frying pan with a teaspoon melted lard and fry for three minutes; drain well, and add to the steaks. Cut one large, raw, peeled potato into quarter-inch squares, wash and drain well, then fry in boiling fat for five minutes; lift up, drain and add to the steaks. Pour half gill hot demi-glace over, dredge a teaspoon finely chopped chives over all. Cover the pan, and let steam on the fire slowly for three minutes. Serve without uncovering.