As the cutting of a fricandeau, which is the best part of the fillet, makes it impossible to cut a fillet from this quarter, the price is correspondingly high. This makes it a piece of distinction and, whether roasted or braised, it is usually larded on the best or smooth side. Put in the casserole (use cheap earthenware not designed for table service) on a bed of salt pork, carrot, onion, turnip, and celery; add a "fagot" and stock, or water to one third the height of the meat, and spread more vegetables over the top; cover closely and let cook very slowly about two hours, then, if the meat be nearly tender, remove the cover and brown the lardoons. Strain and thicken the gravy to serve with the meat. Spinach purée accompanies a fricandeau. When convenient, it is an improvement to glaze the meat with reduced stock.