To serve tenderloin as directed below, the whole piece must be extracted before the hind quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tenderloin being usually left attached to the roasting pieces in order to furnish a tidbit for a few. Wash the piece well, put it in an oven, add about a pint of water, and chop up a good handful of the following vegetables, as an ingredient of the dish, viz.: Irish potatoes, carrots, turnips, and a large bunch of celery. They must be washed, peeled and chopped up raw, then added to the meat; blended with the juice they form and flavor the gravy. Let the whole slowly simmer, and when nearly done add one teaspoonful of pounded allspice. To give richness to the gravy, put in one table-spoonful of butter. If the gravy should look too greasy skim off some of the melted suet. Boil also a lean piece of beef, which when perfectly done, chop fine, flavoring with a small quantity of onion, besides pepper and salt to the taste. Make into small balls, wet them on the outside with egg, roll in grated cracker or fine bread-crumbs. Fry these balls a light brown. When serving the dish put them around the tenderloin, and pour over the whole the rich gravy. This is a dish fit for an epicure.