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Pepper and Salt (Work all the ingredients into)

Work all the ingredients into a pat, and set the mixture in a cool place until wanted.

Filets de Bœuf Piqué à la Flamande. Trim and lard carefully about three pounds of fillet of beef. Braise until cooked about forty-five minutes. Then cut the fillet in slices and arrange down the centre of the dish. Serve brown sauce round. Garnish with heads of braised lettuce, carrots, and turnips turned into fancy shapes, rings of fried onions and little bits of streaky bacon.

The carrots and turnips must be boiled separately Filets de Bœuf aux Huîtres.

Ingredients.

One pound of Fillet Steak.