Trim it very carefully; remove the gristly skin from it, if the butcher has not done so; this must be carefully done not to disfigure the fillet; round off the ends and any superfluous fat; in short, make it a neat, compact piece of meat. Lard it, (see Larding).

Set it in a dripping-pan on a wire stand, with some beef fat, not suet, for basting. Half an hour to three-quarters, if very large, will cook it in a hot oven.

Serve with brown mushroom sauce.