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Mutton Steaks, Marchand De Vin

Have your butcher saw off from a tender leg of mutton three nice mutton steaks of three-quarters of a pound each. Neatly trim off the skin all around them. Season with a teaspoon salt and half teaspoon white pepper, well divided all over.

Heat in a large frying pan half ounce melted butter, place the steaks in the pan and fry for eight minutes on each side. Dress on a hot dish and keep hot. Add to the gravy in the pan half a medium-sized, finely minced white onion, stir and cook until a nice light brown, then add half teaspoon flour, stir briskly, pour in half gill claret, half gill tomato sauce, half gill demi-glace, adding half teaspoon chopped chives or parsley and one clove sound, finely crushed garlic. Mix well with a wooden spoon and let reduce to half the quantity. Then pour over the steaks and serve.