Stewed Tenderloin of Beef with Oysters

Tenderloin steaks and oysters stewed with walnuts, onions and Worcestershire sauce.

To each pound of tenderloin steak required, use one dozen oysters, as follows: Mix a little butter and flour together in a stewpan; peel and chop up a Spanish onion, cut up two pickled walnuts and place them in the stewpan, together with two tablespoonfuls of mushroom catsup and a teaspoonful of Worcestershire sauce. Put the steak in on top of these, and stew for an hour, turning every twenty minutes or so, but do not let it come to the boiling point. Open the oysters, remove their beards, strain the liquor through a sieve, and add them just before serving.