From 1922:
Remove all fat from the steak, lay flat on a plate and cover with the juice of half a lemon, pepper and salt, a good dusting of flour, and ¼ teaspoon of allspice. Put in a stewpan with two tablespoons of gravy colouring and sufficient water to cover. Cook gently for 2 ½ hours. Add cornflour to thicken the gravy and serve with a cupful of nicely cooked green peas piled on top of the steak. Pour the gravy round and garnish with slices of lemon and strips of toast.