Today’s recipe comes from Margaret
Brown's French Cookery Book published in 1886. BEEFSTEAK AND OYSTERS.
Take a tender sirloin steak, put
it in a hot skillet, let it fry 15 minutes; when done take the hearts out of 1
quart of oysters, and put the oysters in the skillet where the steak came out,
sprinkle a little flour over them, a small piece of butter, a little of the oyster
liquor, enough to make a nice gravy; season to taste and a little nutmeg. Put
steak on platter, pour this oyster gravy over them, and serve hot.