Recipe Tour

Recipes

Pulverize the peppercorns by crushing (don't grind) them on a slab of hardwood or heavy cutting board
Brush them into the cup of flour
Cut round steaks into desired size
Using a meat mallet, pound them while sprinkling lightly with flour and pepper
Don't hammer just pound lightly
Don't work the meat too thin
Steaks are best when reduced to about two-thirds of their origi- nal thickness. When each is finished, sprinkle it with Worcestershire sauce
Stack the steaks one on the other and allow them to cure for 1/2 hour
Melt lard or vegetable oil in a covered skillet or Dutch oven and fry until browned while still raw in the middle
Salt, cover tightly, and set off the heat
By the time the skillet is cool, the steaks will be done all the way through and a gravy will be formed which delicately coats each of them.