Take about two pounds of rump-steak, place in a deep dish and cover with two sliced onions, twenty-four white peppercorns, six cloves, a teaspoonful of finely-chopped parsley, thyme and marjoram mixed, a tablespoonful of salad oil, and two or three tablespoonfuls of tarragon vinegar. Let the steak steep in this marinade from twelve to twenty-four hours, turning frequently.

When ready to cook drain the steak, wipe it well and grill quickly over a clear fire until nearly done. Strain the marinade into a stewpan, boil it up, add salt to taste, put in the steak, and let it simmer very gently for about twenty minutes.