Miss Cameron's cookery book

One and a half lbs. of fillet of beef, 1 tablespoonful of chopped sage, 1 tablespoonful of chopped parsley, 4 tablespoonfuls of bread crumbs, 1 egg, 1 teaspoonful of salt, 1 saltspoonful of black pepper, 1 shalot, finely chopped, or a small clove of garlic, and 2 oz. of Hugon's beef suet. Make a deep incision in the fillet of beef, and fill it with the stuffing, made in the ordinary way, with the sage, parsley, bread crumbs, etc. Sew up, and fry in a saucepan with a little butter or dripping, till a nice dark brown. Add 1 pint of hot water, and gently stew for an hour and a half. Dish up, and pour over sauce made as follows: — Sauce. — Put into a saucepan 3 oz. of Driessens's dark foundation, 1 pint of water. Stir till dissolved over a gentle fire, throw in some olives (which have been stoned and boiled for a few minutes in water). Simmer for a few minutes, and pour over the fillet of beef. Fillet of Beef a l'ltalienne. One and a half lbs. fillet of beef, f pint of tomato sauce, 1 glass of sherry, 2 tablespoonfuls of white sauce, 1 yolk of egg, 1 dozen oysters, a squeeze of lemon juice, cayenne pepper and salt to taste. Cut the fillet of beef into neat rounds, and fry them quickly in a little butter for five minutes, dish in a circle, and pour the tomato sauce round. Mix into the white sauce the yolk of the egg, the oysters cut in halves, the lemon juice, salt, pepper, and cayenne. Make quite hot, and place in the centre of the fillets. Sprinkle with chopped parsley. Fillets of Beef with Shrimps. One and a half lbs. fillet of beef, 2 oz. of butter, J pint picked shrimps, J pinit of water or stock, 1 teaspoonful of flour, \ teaspoonful of lemon juice, salt, pepper, and a little Liebig. Divide the meat into neat fillets, £ an inch thick. Heat the butter in a frying pan, put in the fillets, and fry quickly until both sides are brown; lift out of frying pan, pour away some of the butter, add to the remaining butter the flour, then the stock or water. Bring to the boil, strain it, add the seasoning and lemon juice, and a little Liebig ; also shrimps. Dish the fillets and pour over them the gravy and shrimps. Serve with a little horse radish. Fillets of Beef with Anchovy Cream . One lb. fillet of beef, some anchovies boned, £ pint of veloute sauce, 4 or 5 cooked artichokes (Jerusalems), a little Kromeskie batter. Cut the fillet into neat round slices \ an inch thick, split them half way, and insert an anchovy in each. Beat them so as to join the split, and prevent the anchovy coming out; then saute them sharply for three or four minutes, dish in a circle, dip the artichokes in the batter, and fry in hot fat till a pale gold colour., %n& ^Wfe \n thft Centre. Rub 3 or 4 anchovies through a sieve, and add them to the white sauce. Stir in the* yolk of an egg, season to taste, and pour round the fillets, which should be lightly brushed over with glaze. Fillets of Beef a la Vicomtesse. One lb. fillet of beef, £ lb. mushrooms, some lean bacon, | phut clear brown sauce (see Sauces), some larding bacon, a little glaze. Cut the fillet into neat rounds 1 inch thick and lard them. Fry them quickly in a little butter with some pepper, salt, and a chopped shalot on the unlarded side for three minutes. Then place the pan under the grill or in the oven, so as to brown the tops, which are larded. Cut the bacon into rounds the same size as the fillets, but very thin, and fry them lightly. Dish the fillets and slices of bacon alternately in a circle, and put the mushrooms, which have been previously stewed, in the centre; sprinkle hard-boiled yolk of eggs over them, and pour the clear sauce round. Chicken Cream.