The fillet of beef is taken from underneath that part of the backbone, which is included in the lower part of the sirloin and the rump. Ordinarily it is cut as a part of the steaks or roasts in these joints, and when removed whole for a fillet these steaks or roasts are less desirable by so much. The part under the rump is called the short fillet, that under the sirloin the long fillet. When the whole fillet is needed it should be cut out before the division into loin and rump has been made. If this is not done, the two pieces need be skewered together. The whole fillet sells for seventy-five cents to one dollar per pound; the short fillet (from the rump) at about thirty-five cents per pound. The rump steaks are large, and the loss of the tenderloin is not so apparent as it is in the smaller sirloin steaks, hence the difference in price. The rump fillet weighs about two pounds and a half and is an economical cut for occasional use, In dressing a fillet the sinewy covering on one side and the superfluous fat on the other are removed. It is then trimmed into shape and the thin end folded under. This leaves nothing but fine-grained, tender meat. Being destitute of flavor, this must be added in the cooking. Lard the whole upper surface with salt pork, dredge with flour and bake half an hour. Baste frequently with fat from the stock kettle, or salt pork, the first, on account of the flavor of the vegetables used in the stock being preferred. Season with salt and pepper when half cooked. The oven needs be very hot at first. Serve with a brown mushroom sauce. The sauce may be poured upon the serving-dish and the fillet placed in the centre with the mushrooms around it. Or the fillet may be surrounded with potato, mashed and pressed through a ricer, and the sauce served from the sauce boat. To serve, cut obliquely rather than straight across. Serve a little gravy and three or four mushrooms (canned button) in the centre of each slice. For a change, it may be served with Soubise, Bernaise, or tomato sauce. Mushrooms may be added to the tomato sauce. A fillet is also particularly good served surrounded with tomatoes stuffed with mushrooms. Serve brown sauce, made from the liquid in both pans, brown roux and rich brown stock as needed.