One small onion, minced fine,
  Three tablespoons of lemon juice,
  Two tablespoons of salad oil,
  One teaspoon of salt,
  One teaspoon of paprika.

Turn the fillet to marinate and when ready to cook lift and roll lightly in flour and then dip in beaten egg and then into fine bread crumbs.  Cook until golden brown in hot fat.

ROAST FRESH HAM

Select a small baby pig ham and have the butcher bone and then leave space for the filling.  Wipe with a damp cloth and then prepare and fill with highly seasoned bread crumbs.  Tie into shape and then dust with flour and place in a baking dish and put in a hot oven to brown.  Then reduce the heat and baste frequently with hot water, allowing the ham thirty minutes to start and the meat cooking thirty minutes to the pound after that.  When ready to serve, lift to a warm platter and garnish with parsley or water-cress and serve with Virginia sauce.  Place one medium-sized apple in with the ham to bake.

BRAISED ROLLED FLANK STEAK

Have the butcher score and trim the steak.  Now soak sufficient stale bread in cold water to soften.  Press dry and then rub through a fine sieve.  Measure and place two cupfuls in the mixing bowl and add

  Four tablespoons of shortening,
  One cup of finely chopped onions,
  One bunch of potherbs, chopped fine,
  One level tablespoon of salt,
  One level teaspoon of pepper.

Mix well and then spread on a steak and roll.  Tie securely with a stout string and then pat three-quarters cup of flour into the meat.  Melt four tablespoons of shortening in a deep saucepan and when smoking hot add the prepared meat.  Brown the meat, turning frequently, and then, when nicely brown, add one cupful of boiling water and simmer slowly, allowing the meat one-half hour to start cooking and thirty minutes to the pound.  Add four large onions and when ready to lift one cup of boiling water for gravy.  Usually this gravy requires no thickening.

PLANKED STEAK

Have the butcher cut the steak in two and one-half inch thicknesses from the large end of the sirloin.  Remove the flank end and then the tenderloin, also taking out the bones.  The butcher will do this for you.  Now, when ready to prepare the steak, soak the plank in cold water for one hour.  Heat the broiler and then place the plank in the oven.  Cook the steak until quite rare in the broiler and then lift to a hot plank.  Prepare a border of mashed potatoes and put them in a pastry bag, forced out around the edge of the plank.  Garnish and smother with onions and minced green peppers.  Place in a hot oven for ten minutes.  Use the tenderloin for minute steaks.  Hamburg the flank and serve hamburg steaks.

LIVER AND BACON, CREOLE