The meat should be skinned, rubbed with lemon acid, salted, rolled in flour, fried from both sides in well warmed up butter (till it turns brown), and set into an oven for twenty to twenty-five minutes. The done polyadvitsa should be cut across the fibres into small slices (three to four per portion). The dish should be garnished with fried potatoes. Prior to serving the dish, flood the latter with the sauce (the liquid in which the fillet was fried) and season it with the green of parsley.
Fillet (or thin edge of a piece of meat) — one kilo, lemon acid — 1/8 tea-spoon (or ? lemon), one table-spoon of wheaten flour, two table-spoons of butter, the green of parsley, some salt.