Italian Steak Recipe

Instructions

1. Take 2 or 3 pounds of steak from the rump or fillet--let it be quite an inch and a half in thickness.
2. Brown it in a stewpan with 2 or 3 ounces of butter, turning it frequently over a quick fire.
3. When brown alike on both sides, remove the steak to a baking-pan, with a tight-fitting lid.
4. Fry 2 medium-sized onions, sliced, a shallot, minced, and a bunch of parsley in the same butter.
5. Throw this over the steak in the pan.
6. Add 2 large wineglassfuls of port, and 2 breakfast-cups of stock, with a root of celery cut into pieces, 2 pickled gherkins, 4 or 5 cloves, a pinch of cayenne pepper, and salt to taste.
7. Cover down the lid tight, that no steam may escape, and let it bake in the oven nearly an hour and a half, when put in a turnip and a carrot, whole, and close as before.
8. If the roots are young they will be done in half an hour.
9. Cut them into dice, and lay them over the top of the steak, which should be placed on a hot dish.
10. Send to table with the gravy strained over.