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 ½ cup of water

 For larding take ⅛ lb. of bacon

 ½ tbsp. of flour

Preparation:

The butter is put into the frying pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper. It is roasted in the oven for ¾ of an hour, basting frequently with the gravy or water; the cream is put on 1 spoonful at a time. The roast must be of a nice pink color. It is placed on a platter.

The gravy: The given quantity of flour is put into the pan and browned, the water poured over and cooked for a few minutes; then strain and serve.

You can also put champignons into the gravy, which makes it richer.

No. 4—BEEF FILLET BEEFSTEAK.

Quantity for 6 Persons.

 2½ lbs. of fillet

 ¼ lb. of butter

 Salt and pepper

 ¼ cup of water

Preparation:

The butter is put into a frying pan and heated and the steaks quickly browned on both sides, which requires about 5 minutes. Fry for 5 minutes more, basting and turning occasionally. The steaks are then taken out and put on a platter. The water poured into the butter and boiled a little while; this gravy is put over the steak. Beefsteak is fried in an open frying pan on the top of the stove.