Peel the potatoes, chop them roughly and boil them in the water. Pour off the boiled potatoes, allow them to evaporate and mash them with the masher. Stir in milk with a wooden spoon and add a flake of butter. Stir in the fresh nutmeg. Meanwhile, peel and halve an onion and cut into strips. Braise dry in a pan and season with a pinch of salt. It is best to add the onions to the mashed potatoes as a topping. You can also stir in some leftover fat bacon, well drained, into the porridge.

Simply season the steak with pepper and salt from the mill and pour a couple of dashes of olive oil over it. I eat English very much and therefore only fry for about 2-3 minutes on each side. After turning the meat, season the meat from the other side accordingly. Garlic or herb butter and some bread for the gravy go well with it.