Fillet of Beef
The tenderloin of beef is known as the fillet.
Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a pear-shaped piece. Lard top; sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. Bake from twenty to thirty minutes in hot oven, basting frequently. Serve with gravy made from fat in pan, flour and hot water. Same as recipe for brown gravy, under Roast Beef.