Pulverize the peppercorns by crushing (don't grind) them on a slab of hardwood or heavy cutting board

Brush them into the cup of flour

Cut round steaks into desired size

Using a meat mallet, pound them while sprinkling lightly with flour and pepper

Don't hammer just pound lightly

Don't work the meat too thin

Steaks are best when reduced to about two-thirds of their origi- nal thickness. When each is finished, sprinkle it with Worcestershire sauce

Stack the steaks one on the other and allow them to cure for 1/2 hour

Melt lard or vegetable oil in a covered skillet or Dutch oven and fry until browned while still raw in the middle

Salt, cover tightly, and set off the heat

By the time the skillet is cool, the steaks will be done all the way through and a gravy will be formed which delicately coats each of them.