Fillet of Beef Larded

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Procure a piece of fillet of beef, such as might be removed for the purpose from a piece of sirloin which would serve very well the next day for roasting, and with a sharp knife pare off the sinewy covering of the fillet, and lard the smooth surface with small shreds of fat bacon an inch and a quarter long, and about the sixteenth part of an inch square; these are to be inserted in straight rows, across the fillet, and arranged so that each row dovetails into the other, thus forming a correct series of rows representing raised basket-work. The fillet should now be placed in the braizing-pan upon its drainer, garnished with the trimmings, carrot, celery, garnished bouquet, two onions with three cloves in each, a blade of mace, and a good spoonful of salt, moistened with sufficient stock or water to just barely reach up to the commencement of the larding, and set to braize, either in a brisk oven or over a slow fire with live embers on the lid of the pan; it will take about two hours' very gentle stewing to cook it quite mellow and tender. When the fillet is done, remove it on to a dish, and set it in the oven to dry the larding; glaze it over and dish it up. Strain the liquor, free it from grease, clarify and reduce it to half-glaze, to be served as a sauce; or else incorporate it with any sauce fitted for braized meats; garnish the fillet round the base with potatoes cut in the form of walnuts or large olives, and fried in butter, alternately placed with groups of green peas, cauliflower, French beans, or else with a Jardiniere, or Macedoine of vegetables; pour the sauce round, and serve.

No. 389