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Salt and Pepper (One pint of Brown Sauce)

One pint of Brown Sauce.

Cut the fillet of beef into pieces of half an inch thick and four inches long, and beat them out with a wet cutlet-bat. Chop up the trimmings of the beef, the suet, parsley, thyme, and marjoram, and mix them in a basin with the bread-crumbs, the grated lemon-rind, nutmeg, salt, pepper, and the egg; stuff each piece of beef with this mixture, roll it up, and tie it round with a piece of string. Place these stuffed rolls of beef in a stewpan with one pint of brown sauce, and stew gently for threequarters of an hour. For serving, take off the string, and dish up with mashed potato or spinach, with the sauce poured round.