Ingredients. - One pound of fillet of beef. A piece of the fat of bacon. A bouquet garni of parsley, thyme, and bay-leaf. Two young carrots. One onion, and one-fourth of a stick of celery. A pint of good stock.

Time required (the stock should be made the day before), about one hour and a half.

To Lard and Braise Fillets of Beef:

1. Take one pound of fillet of beef (cut from the under-cut of the sirloin), and put it on a board.

2. Take a sharp knife, and cut the beef into small round fillets, to about the size of the top of a coffee-cup, and about three-quarters of an inch in thickness, and trim them neatly.

3. Take a strip of the fat of bacon (nearest the rind is best, as it is harder), about one inch wide.

4. Take a sharp knife, and cut up this piece of bacon into little strips, an inch long and one-eighth of an inch in width and thickness.

5. Take each fillet, and hold it in a clean cloth.

6. Take a larding-needle, with a little strip of bacon in it, and lard each fillet neatly in regular rows, until one side of the fillet is entirely covered with strips of bacon.

7. When you have larded all the fillets, lay them carefully in a clean saute-pan.

8. Add a bouquet garni, consisting of a little parsley, thyme, and a bay-leaf, all tied neatly and tightly together.

9. Take two young carrots, scrape them clean with a knife, and cut them in halves.

10. Take an onion and peel it carefully.

11. Add these vegetables, and a quarter of a stick of celery, to the fillets in the saute-pan.

12. Now pour in a pint of good stock, put the saute-pan on the fire, and baste the fillets continually.

N. B. - The stock must not cover the meat.

13. Take a piece of kitchen-paper, and cut a round to the size of the saute-pan and butter it.

14. As soon as the stock boils, lay this round of paper on the fillets in the saute-pan.

N. B. - This paper is to prevent the meat browning too quickly.

15. Lift the paper every now and then, when you require to baste the fillets.

16. Put the saute-pan into a very hot oven, to brown the fillets.

17. Let the pint of stock reduce to a half-glaze, which will take about half an hour.

18. Watch it, frequently raise the paper, and baste the fillets with the stock.

N. B. - If the fillets are not brown enough, take a salamander 1 and heat it in the fire.

1 A salamander is a tile-shaped piece of iron, which can be lifted by a handle, like the cover of a stove.

19. Hold the salamander over the fillets, to brown them a nice color.

20. For serving, take the fillets carefully out of the saute-pan, and arrange them on a hot dish in a circle, on a border of mashed potatoes. (See "Vegetables," Lesson No. 2.)

N. B. - You must stand this dish on the hot plate, or near the fire, to keep warm, until the sauce is ready.

21. Put the saute-pan on the fire, and let the sauce reduce to a half-glaze.

22. Then strain the glaze round the meat.

N. B. - The centre of the dish may be filled in with mixed vegetables-i. e., peas and beans, which should be cut in the shape of dice, carrots and turnips, cut with a cutter to the size of the peas.