Required: About two pounds of fillet of beet. Four ounces of butter. One ounce of glaze. One tablespoonful of chopped parsley. A slice of tomato for each fillet.

Salt, pepper, and lemon-juice. (Sufficient for six.)

Trim off all fat, and cut the beef into neat round pieces about an inch thick. Melt half the butter in a frying-pan, and fry the slices of meat quickly; brush them over with melted glaze. Peel and slice some tomatoes, allowing a slice to each round of meat. Trim also some neat small rounds of fat; bake these and the tomatoes in the oven for a few minutes. Arrange a neat bed of mashed potato down the centre of a hot dish, place the fillets on this, on each fillet put a slice of tomato and a small piece of fat, and lastly a neat pat of Maitre d'hotel butter. Pour some good brown sauce round, and, if liked, garnish the dish with heaps of mixed vegetables or green peas.

To Make The Maitre D'hotel Butter: Put the rest of the butter on a plate with two teaspoonfuls of lemon-juice, the parsley, and a dust of pepper. Work all well together with a knife; then smooth the butter evenly over, and let it get quite cold, and stamp it out into neat little pats. Cost, about 3s.