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BEEF, FILLET OF (a la Viennoise)

Take two pounds of lean beef, remove the sinews, mince very fine. Mix this with a teaspoonful of chopped parsley and one of savoury herbs, a little flour, one whole and one yolk of egg, and season with salt, pepper, and a little grated nutmeg. With this form some even-sized balls, and flatten them out to give them the shape of round fillets. Peel and slice three onions, cut some slices from the centre of each rather thicker than the rest, divide the rings carefully, and reserve the largest for frying separately. Dissolve an ounce of butter in a frying-pan, and fry the divided onions until of a golden colour; put them in a small stewpan with sufficient brown sauce to keep them moist, and simmer gently for about twenty minutes. Dredge the prepared fillets with a little flour, and fry in butter in a frying-pan. Dip the onion rings into flour, then into white of egg, and again in flour, place them in a frying basket, and fry a golden colour. Dish up the fillets, put a spoonful of stewed onions on the centre of each, ornament round with the fried onion rings. Probable cost, 2s. 6d.