Cut them from the neck or haunch. Season them with pepper and
salt. When the gridiron has been well heated over a bed of bright
coals, grease the bars, and lay the steaks upon it. Broil them
well, turning them once, and taking care to save as much of the
gravy as possible. Serve them up with some currant jelly laid on
each steak. Have your plates set on heaters.