716 | Lamb Steak With Purée of Peas.
—Cut and saw off six small steaks from a tender leg of lamb; pare and trim them nicely, flatten, and season with a good tablespoonful of salt sprinkled over, and a teaspoonful of pepper. Put a tablespoonful of sweet oil on a dish, roll the steaks well in it, then broil them for five minutes on each side. Place on a hot serving-dish half a pint of hot purée of peas (No. 49); arrange the steaks over, and serve.
The steaks can be served with any other garnishing required.