Required: Two pounds of fillet of beef-two firm tomatoes. Slices of bread half an inch thick. Quarter of a pint of brown sauce. A mushroom for each fillet. Salt and pepper. Wipe the meat with a damp cloth, then cut it into rounds about the size of the top of a claret glass and half an inch thick. Save the trimmings; they can be utilised for some other dish. Heat the gridiron; either brush it over with a little melted dripping or rub it with a piece of suet. Lay on the fillets; grill them either over or in front of a clear, sharp fire for eight or ten minutes, turning them once or twice. While they are cooking, cut the tomatoes into as many slices as there are fillets, and stalk and look over as many small mushrooms.

Lay the tomatoes and mushrooms on a buttered tin, and cook them in the oven until they are just tender. Stamp out some neat rounds of bread the size of a fillet, and fry them a golden brown in hot fat. Drain them on paper, and arrange them on a hot dish; lay a fillet of beef on each, then a mushroom, and, lastly, a slice of tomato. Arrange the croutons of bread so that each overlaps the one behind. Sprinkle each with a little salt and pepper, and serve with the sauce heated and poured round. If possible, brush each fillet with a little warmed glaze to improve the appearance.