Lay two pounds of steak in a dish with sliced onions, half a dozen cloves, two dozen whole pepper, a bay leaf, sprig of thyme, marjoram, and parsley, a tablespoonful of salad oil, tarragon vinegar enough just to come up to the steak; let it soak for twelve hours, turning occasionally. Then take it out, and grill the steak in a hot pan, turning constantly. Stew the mixture, add a teaspoonful of salt, and let the steak simmer in it, taking out the spices, etc., before serving in a hot dish. Enough for six people.