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Sirloin Steaks, Cabaret

Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; then gently roll in six small, nicely flattened sirloin steaks of five ounces each. Arrange them on a broiler and broil on a moderate charcoal fire for six minutes on each side. Remove, dress on a hot dish and keep hot. Cut three medium, peeled, raw potatoes into half-inch squares. Wash and drain well. Heat two tablespoons lard in a small frying pan; add the potatoes. Season with half teaspoon salt and two saltspoons white pepper. Toss them well while heating for two minutes; then slowly cook on the range for ten minutes, frequently tossing them meanwhile; then set the potatoes in the oven for six minutes. Remove, lift up with a skimmer, place them around the steaks. Spread the cabaret sauce over the steaks evenly and serve.

N. B. Prepare the sauce first, and when the potatoes are placed in the oven broil the steaks, so that both will be ready at about the same time.