Cut one and a quarter pounds of fillet of beef (or tender rump steak) into moderately thick slices, and then into neat square pieces (not too large), and place the meat in a pie-dish containing salad-oil, vinegar, a dust of black pepper, a few pieces of bruised parsley and some lemon thyme. After it has been in the pickle for about two hours, take out the meat, wipe it and cook it quickly over a fierce fire in a frying-pan, which contains a small quantity of hot dripping. Scatter a little chopped parsley (or horse-radish) over the fillets and place them so that they just overlap in some fried potatoes or French beans, which have been prepared according to the direction given below, and neatly arranged in a line down the middle of a hot dish. Remove the strings from the beans, cut them into thin strips and wash them well in cold water, then put them into a saucepan containing plenty of boiling water, to which add a small piece of soda and some salt (allow a large teaspoonful to a quart of water), and let them boil quickly for about half an hour. When done drain the beans on a colander and then turn them on to a cloth for a few minutes. Put an ounce of butter into a stewpan; when it is melted, add the beans and season them with a pinch of salt, pepper, sugar, and nutmeg, and let them simmer for five minutes; add a teaspoonful of chopped parsley and after letting them cook very gently for five minutes longer, serve them as directed.