French and Italian and Swiss cooks frequently serve a vegetable garnish with steaks.
4 tablespoonfuls of shortening or vegetable oil
1 green pepper, chopped fine
2 leeks, chopped fine
8 branches of parsley, chopped fine
2 onions, chopped fine
10 branches of tarragon, chopped fine
1/2 cup of chives, chopped fine
Place shortening or vegetable oil in a frying pan and add the the rest of the ingredients and cook very slowly until soft, taking care not to brown. Now season with salt, pepper and dress on a hot platter in a little mound at the bottom of the steak. Garnish with a slice of lemon.