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Divide the vegetables into pieces the size and
shape of an olive, boil or steam separately
until tender. Divide the meat into neat pieces,
allow a small piece of fat to each fillet, heat
the butter in a frying pan and quickly fry the
fillets together with the fat. Dish round a
dish with a piece of fat on each; add to part
of the butter the flour, half an ounce of
glaze, quarter pint of stock and season with
salt and pepper to taste; boil for five minutes
and strain over the fillets. Drain the
vegetables, place in one pan with about one
ounce of butter from the fillets and about
quarter ounce of glaze, shake until the glaze
has dissolved. Place the vegetables in the
center of the fillets and serve hot.
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This dish is mainly for people with a good sum
of money. Being able to eat beef at this amount
is one of the traits of wealthy people during
the Victorian Era and as a result, very few
poor people feasted on this main dish. Farmers
however, may have access to the ingredients
needed to make it, taken that they live on a
farm.
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