Cook as you would beefsteak, allowing a little more time, as the meat is firm and close-grained.

When it is done lay it upon a hot-water dish, pepper and salt, and put upon it a great spoonful of butter, beaten to a cream, with one of currant jelly. Cover the dish, let the sauce melt, turn the steak in it and put another spoonful upon the other side.

Eat hot.