Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak lengthwise, tie it in three places, giving it the shape of a fillet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoonful of salt. Bake for one hour in a quick oven, basting frequently.

When done dish and remove the strings. Rub together in the pan two tablespoonfuls of butter and two of flour; add half a pint of strained tomatoes and a half a pint of stock, and stir constantly until smooth. Add a teaspoonful of Worcestershire sauce, half a teaspoonful of salt, and strain it over the "fillet." Serve with potato croquettes and spinach.