Beef Steaks
1/2 c Parsley, finely chopped
1/2 c Onion, finely minced
4 ea Hardboiled egg yolks
4 tb Raw beef marrow, minced
Or shredded suet
1/2 ts Powdered ginger
1/2 ts Powdered cinnamon
1 ts Pepper
1 ts Salt
4 ea Steaks, thinly sliced
Butter for basting


4 tb Butter
1 tb Wine vinegar
1 tb Verjuice (see rec.) or cider
1/2 ts Powdered ginger
1/2 ts Powdered cinnamon
2 ea Hardboiled egg yolks, mashed

Mash together the parsley, onion, egg yolks, marrow, ginger, cinnamon, and salt & pepper and spread on one side of the steaks, pressing down firmly.

Roll the steaks like pancakes and secure with skewers. Put them in an oiled pan under the grill and grill on both sides, basting with the butter. Reserve the pan drippings. When they are done arrange them on a serving dish and keep warm while you prepare the sauce.


Pour the butter and drippings from the grill pan into a small saucepan and add the butter, the vinegar and the verjuice or cider. Stir in the spices and thicken the sauce with the mashed egg yolks.

Bring to a boil and simmer for a few seconds. Add the salt and pepper to taste and pour the sauce over the steaks through a strainer. Serve very hot.

Print this recipe