Tenderloin of Beef a la Chanzy—Whole

Pare and lard a fine tenderloin of beef; lay it in a deep baking pan lined with sliced onions, carrots and fat bacon and baste over with butter; salt and cover with buttered paper. Roast it for one hour in a moderate oven basting frequently and adding a gill of hot broth from time to time; lastly, drain off the tenderloin, pare it neatly and dress on a long dish, surround with a handsome garnishing composed of two pretty groups of turned and glazed carrots, two clusters of fine green peas cooked English style (No. 2742), alternated with a few very white mushroom heads, etc., at the same time serve a boatful of good thick gravy (No. 405).