Traditional Oxford John

Cut thin steaks or slices from a leg or loin of mutton or lamb.

Dredge each slice in flour seasoned with salt, black pepper, and a little ground nutmeg.

Melt plenty of butter in a frying pan over medium-high heat.

Fry the steaks quickly on both sides until browned and cooked through (about 2-3 minutes per side).

Remove the meat and set aside.

To the pan juices, add a splash of gravy or stock, a dash of vinegar, and some finely chopped capers or gherkins.

Return the meat to the pan to glaze in the sauce for a minute.

Serve immediately, traditionally on top of sippets (fried bread).