Cut one pound of fillet of beef into neat square pieces of medium thickness, brush them over with oiled butter, sprinkle them with black pepper and a little cayenne, and grill them over a clear fire. Boil some rice in some weak stock until it is quite tender and the liquid has been absorbed; season it with salt and pepper, add a piece of butter to it, and mold it on a hot dish into a smooth border, and dish up the fillets on it. Make half a pint of thick brown sauce, flavor it with a little tomato catsup, add a squeeze of lemon juice and a few drops of carmine to it, and pour half of it into a small saucepan; then stir in a quarter of a pint of pickled shrimps. As soon as they are thoroughly hot, place about a teaspoonful of the sauce and shrimps in the middle of each fillet and scatter a little chopped parsley over the top. Fill up the middle of the rice border with fried potatoes, and pour the remainder of the sauce round the dish.