_Ingredients._—2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy
(water may be substituted for this), salt and pepper to taste, 1
shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers.
_Mode._—Have the steak cut thin, and divide it in pieces about 3 inches
long; beat these with the blade of a knife, and dredge with flour.
Put them in a frying-pan with the butter, and let them fry for about
3 minutes; then lay them in a small stewpan, and pour over them the
gravy. Add a piece of butter kneaded with a little flour, put in the
seasoning and all the other ingredients, and let the whole simmer,
but not boil, for 10 minutes. Serve in a hot covered dish. _Time._—10
minutes. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 or 5 persons.
_Seasonable_ at any time.