Lay a steak in a pudding dish with slices of onion, a few cloves, whole pepper, salt, a bay leaf, a sprig of thyme, one of marjoram and some parsley; add oil and tarragon vinegar in equal parts, just to come up to the steak, and let it steep in this for about twelve hours, turning it occasionally; then either broil or fry it in butter and srve with mashed potatoes. It may also be fried in butter and then stewed with a little common stock and served with piquant sauce.