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Minced Beef, with Spanish Peppers

Cut from a tender, lean sirloin of beef of one and a half pounds twelve even, thin slices. Season with half teaspoon salt and two saltspoons white pepper. Cut six Spanish red peppers in halves. Heat in a large frying pan two tablespoons melted butter, adding the peppers and fry for two minutes on each side. Lift up with a fork and keep hot on a plate. Place the beef in the same pan and briskly cook for one minute on each side. Remove the slices with a fork, arrange on a large dish, one overlapping another, place the peppers over them and sprinkle with teaspoon finely chopped parsley. Remove all the fat from the pan, add half gill red wine and half gill water. Season with a saltspoon salt and half saltspoon cayenne pepper; toss well and let briskly boil for five minutes. Pour the gravy over the beef and serve.