Take good Rump-Beef Steaks, and season them with Pepper and Salt; then lay
them into the Pan, and pour in a little Water; then add a bunch of sweet
Herbs a few Cloves, an Anchovy, a little Verjuice, an Onion, and a little
Lemon-Peel, with a little bit of Butter, or fat Bacon, and a Glass of White
Wine. Cover these close, and stew them gently, and when they are tender,
pour away the Sauce, and strain it; then take out the Steaks, and flour
them, and fry them; and when you put them in the Dish, thicken the Sauce,
and pour it over them. This way was much approved.