Have the bone taken out; and fill the hole thus left with a stuffing of crumbs, chopped pork or ham, chopped parsley, pepper and salt. Pin the fillet into shape with skewers and bind with stout cords. The stuffing should also be pressed well down between the folds of the fillet, and thin slices of ham or pork be laid over the top after it goes into the roaster. These must be removed fifteen minutes before the meat comes from the oven, the top be rubbed with butter, peppered, and dredged with flour to brown it. Proceed in all things else as with the roast loin. Cook eighteen minutes to the pound.