Sauce for Steaks.
A glass of small beer, two anchovies, a little thyme, parsley, an onion, some savory, nutmeg, and lemon-peel; cut all these together, and, when the steaks are ready, pour the fat out of the pan, and put in the small beer, with the other ingredients and a piece of butter rolled in flour: let it simmer, and strain it over the steaks.