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Spring Lamb Steaks, Bearnaise

Procure three even slices, about three-quarters of a pound each and one inch in thickness, from a leg of spring lamb; neatly flatten with a cleaver and make a few small incisions on the skin all around the steaks. Season all over with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons lard in a frying pan, lay the steaks in the pan, one beside another, and briskly fry on the range for six minutes on each side. Dress on a hot dish, decorate with a little watercress and serve with a hot Bearnaise sauce in a saucebowl separately.