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Tenderloin of Beef

Select a good tenderloin of beef, wipe well, and remove all fat, veins and tough portions, trimming into shape. Lard the upper side, and dredge with salt, pepper and flour, putting several pieces of pork into the pan, under the meat, and bake in a hot oven for twenty to thirty minutes. If preferable, the pork may be omitted and a fat piece of the beef used in its stead. Serve the meat with mushroom sauce, or brush the tenderloin with beaten egg and sprinkle seasoned breadcrumbs over it, or stuff the incisions made by removing the veins and tendons with forcemeat, and dredge with salt and flour.