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fry them in butter. Put some tomata sauce in the bottom of a dish. Lay on it in a pile a few slices of beef and slices of fried bread alternately. Pour the gravy over it, and send it to table.

Any other sort of meat may be done in the same manner.

Cut slices of beef from the sirloin. Trim them neatly, and take off the bone and the skin. To make them tender beat them on both sides with a wooden beetle or with the end of a rolling-pin. Rub them with salt and pepper. Warm a sufficient quantity of butter, and when it is soft spread it over the steaks. Then sprinkle them with onions minced very fine. Cover them up in a dish, and let them lie an hour or more in the seasoning. Then broil them over a clear fire. Slice some cold boiled potatoes, fry them in butter, and lay hem round the steaks.

Take a round of fresh beef, and beat it well to make it tender. Rub it all over with salt and pepper. Lard it on both sides with slips of bacon. Lay it in a deep pan with some slices of bacon, a calves-foot, a few onions, a carrot cut in pieces, a bunch of sweet herbs cut small, one or two laurel leaves, some cloves, and a beaten nutmeg. Pour in a half-pint of red wine, a half-pint of white wine, and a spoonful of brandy. Let it stew slowly for at least six hours. Then take it out ; strain the gravy, pour it over the meat, and serve it up.

A fillet of veal may be done in the same manner.