Trim the steak, making it into a fair oval or round. Cut off altogether not less than a quarter of a pound. Run all that is cut off through a mincing-machine twice; add to the mince an equal amount of breadcrumbs, an uncooked onion chopped very fine, and a small pinch of some fine herb most agreeable to the taste. I prefer sage, and some pepper and salt; mix thoroughly, then put into a brazing-pan, with a small lump of butter, and let it brown well. If put on the fire about five minutes before the steak, and kept well stirred, both will be done together. Take one egg, a tablespoonful of salad oil, a tablespoonful of white wine or Taragon vinegar, a little mustard, or some grated horseradish, if it is to be had; and beat up the whole well. Heat, but do not boil: this in a little saucepan. When the steak is broiled sufficiently, (it should not be overdone,) put into a hot dish, place the mince all round it, and if mashed potatoes are served, put them as an outer wall all round the mince. Just before serving, pour the sauce gently on to the centre of the steak.