Take a pound and a half of rump steak, and cut it into neat slices about three-eighths of an inch thick and two and a half inches long and broad. Dust each of these lightly with black pepper; melt an ounce of butter and skim it free from froth; add to it as much finely minced garlic as will go on the point of a very small knife. Lay the fillets in this, and let them steep for an hour, turning frequently (the dish must stand in a warm place or the butter will set). Then take out, put in a well-buttered bag and place on the grid in the oven, leaving it to cook for half an hour (300 Fahr.). Meanwhile, knead an ounce of flour with an ounce of butter, add to it by degrees half a pint of strong, well-flavored stock, place in a clean saucepan, and stir all one way until it is the consistency of cream; then add to it half a pound of previously cooked mushrooms, the juice of half a lemon freed from pips, a teaspoonful of China soy, and a couple of drops of anchovy essence. Make very hot. Pile up the mushrooms in the center of a hot entree dish, arrange the fillets round and garnish with a wall of mashed potatoes. Serve at once.

Veal cutlet is also excellent cooked after this recipe, and so, too, is mutton steak.

Croustades de Faisan à la Royale. Take the remains of a cold roast pheasant; free it from skin and bone, and cut it into neat, small squares. Have ready a little well-flavored brown sauce - sauce Madère is excellent for this purpose - add the pieces of pheasant to it, and make very hot in a well-greased bag. Have ready also half a dozen freshly fried croustades, and note that they should be very hot, too. Fill each with the above mixture, garnish with stoned olives which have been heated in a little sherry, and serve at once.

The remains of a cold partridge are excellent heated in this fashion; so, too, is duck, but in this latter case a sauce piquante should be used in place of brown or sauce Madère, as otherwise the croustade would be too rich for most people's liking. If a bag is used for this rechauffe it is impossible to tell the difference from freshly cooked game.