Wipe, and remove the fat, veins, and tough tendinous portion in the middle. Trim into shape. Lard the upper side (see page 25). Dredge with salt, pepper, and flour. Put several pieces of pork in the pan under the meat. Bake in a hot oven twenty or thirty minutes. If you prefer, omit the pork and put the choice pieces of beef fat over the meat. Serve with mushroom sauce. Or brush the fillet with beaten egg, and sprinkle seasoned and buttered crumbs all over it, and bake thirty minutes. Or stuff the incisions left by the removal of the veins and tendons with any stuffing or force-meat. Dredge with salt and flour, and bake.
Fig. 25. Fillet of Beef.