Cut out all the meat, and a little fat, into pieces as thick as your finger, and four inches long; dredge them with flour, and fry in butter of a nice brown: drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. Do not let it boil on any account. Before you serve, add two spoonfuls of vinegar and a glass of port wine. Garnish with crimped parsley.

Or:- Cut the meat in slices about four inches long, and one-half an inch thick, the fat with the lean; season them with pepper and salt, and fry them in good fresh butter; have ready some good brown gravy, and stew them gently for half an hour; add a little mushroom ketchup, and a table-spoonful of eschalot vinegar, with a wine, glass of port, and just before serving put in a small piece of butter rolled in flour. Serve hot in a covered dish. This part is called the "fillet," and, when raw, may be either stewed whole or in the above manner.

453. - Another Way

Cut the inside of the sirloin into pieces, dredge it with flour, put it into a frying-pan in which some butter is boiling; when it is browned, put it into a stew-pan with some brown gravy, highly seasoned, squeeze in half a lemon, and serve.

454. - Another Way

Cut it in strips, as for collops, flatten it, flour, and fry in butter; lay in the centre of a hot dish a mound of spinach, with poached eggs on the top: lay the beef round the spinach.