Price in first-class restaurants 55c, including bread, butter, potatoes and condiments.

Cut a slice from the filet rather over than under 1/2 pound, and in thickness according to the size of the filet, notch through the outside skin with the point of the knife, flatten the steak with a blow of the cleaver to rather less than an inch thick, lay it on a plate and brush over both sides with a slight touch of butter, broil over clear coals about 5 minutes, or as ordered, and season with a dredging of salt and pepper while it is cooking. Serve in a hot dish; pour over it 2 tablespoonfuls of melted fresh butter, garnish with a few sprigs of parsley and place 1/2 a lemon at the edges.

Serve potatoes as ordered; if chips or French-fried they may be in the dish as a border, other kinds in a separate dish.

Cost of material - steak 18, butter to sauce 2, potatoes 1, lemon 1, condiments 2, bread 2, butter 3; 29c.