a fillet of beef
gelatine
small onions
tomatoes
lettuce
horseradish sauce

Roast the fillet, fifteen mins. to the pound in a hot oven (350F). Add one sheet of gelatine stock to the juices. Baste the beef with this mixture as it cools, so that the beef becomes glazed.

Slice beef and arrange on lettuce leaves. Serve with braised onions, skinned and seeded tomatoes, and a mixed vegetable salad or antipasto; shredded white cabbage, grated carrots, cucumber strips, chopped dessert apple, small thin pieces of leek cut in thin rings, petit pois (baby peas), chopped capers, and gherkins cut in rings.

Pour over a salad dressing comprised of tarragon vinegar, nut oil. salt, pepper, dry mustard, and sugar.