How to carve every joint on the table, 1887 — from the woman who wrote the Boston Cook Book, cut by cut.

Fillet of Beef or Tenderloin

1 page in this part of Carving and Serving.

Fillet of Beef or Tenderloin

Before cooking, remove all the fat, and every fibre of the tough white membrane. Press it into shape again and lard it, or cover it with…

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