FRENCH STEAK

From 1922:

Take 1 lb. of nice rump steak, sprinkle with pepper and salt, and dredge both sides with flour. Lay in a round piedish, then peel half a dozen small onions, take half a dozen small tomatoes; plunge into boiling water and then peel. Place these in the dish, add two or three cloves, one tablespoonful of holbrook’s sauce, and cover with nice rich stock. Place a plate on top and cook in a moderate oven for three hours. Turn out, garnish with mashed potatoes and serve very hot.

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