Required: About one and a half pounds of fillet of beef. One large onion. Two ounces of butter. A little flour.

Half a pint of lemon sauce. (Sufficient for four.)

Cut the meat into neat rounds about half an inch thick and one and a half inches across. Fry them quickly in the butter, then keep them hot. Peel and slice the onions. Dip the rings into flour, then into beaten white of egg, then again into flour.

Fry them a golden colour in the butter.

Arrange the fillets in a line down the centre of a hot dish, arrange the rings of onion on them, and strain the sauce round.

Cost, 2s. 4d.