Required: Two pounds of fillet of beef.

Two tablespoonfuls of salad oil.

One tablespoonful of vinegar.

One onion.

Two teaspoonfuls of chopped parsley.

A little grated lemon-rind.

Two cloves.

Pepper and salt.

Mushrooms and a little glaze. (Sufficient for six.)

Cut the meat into fillets three-quarters of an inch thick, and the size of the top of a tumbler. Lay them for four hours in the oil, vinegar, lemon-rind, sliced onion, and chopped parsley ; then lift them out, drain them, and dust with pepper and salt.

Lay the fillets on a greased and heated gridiron, with an equal number of peeled mushrooms, and grill them over a clear fire for about eight minutes, turning them over once.

Brush each fillet on one side with a little glaze, and arrange the fillets and mushrooms alternately in a circle on a hot dish.

Put a bunch of watercress in the centre of the dish, and pour over it a little melted glaze.

Cost, 3s. 3d.