Procure a piece of fillet of beef weighing about two or three pounds, which may be obtained at any butcher's, being cut from underneath the rump; trim off part of the fat, so as to round the fillet, which cut into slices the thickness of your finger, beat them lightly with a chopper, and cut the thin skin which covers the top of the fillet, to prevent their curling up whilst broiling; place them upon a gridiron over a sharp fire, seasoning with a little salt and pepper, and turning three or four times to preserve the gravy: about six or seven minutes will be sufficient to cook them. Three or four slices would be sufficient for a corner dish; but if for a principal dish, of course more would be required. Fillet of beef dressed as above may be rubbed over with mai'tre d' hotel or anchovy butter, and served very hot.

401. Fillet Of Beef Saute

After having cut the fillet in slices as in the last, put two ounces of butter into a clean frying-pan, which set upon the fire, and when melted, lay in the meat, seasoned with a saltspoonful of salt and half that quantity of pepper to each piece; turn them over three or four times whilst cooking, and, when done, dress upon your dish, with either of the butters mentioned in the last spread over.

402. Another Method

When the fillets are dished up, put a tablespoonful of chopped onions into the pan they were cooked in, which cook for about a minute, but not letting them burn, then pour off part of the fat, if too much, and add two teaspoon-fuls of flour; stir with a wooden spoon until becoming brownish, then add nearly a pint of water, a tablespoonful of vinegar, and a few drops of browning; let it boil a few minutes, seasoning with a little pepper, salt, and sugar; when of the consistency of thick sauce, pour over the fillets and serve. A few chopped pickles of any description (but not too hot) might be introduced, but then half the quantity of vinegar would be sufficient. A spoonful of Harvey's sauce may be added, and a little glaze improves it.

Mutton, lamb, or pork-chops, or veal-cutlets may be dressed in a similar manner.