Tenderloin of Beef, Neapolitan Style—Whole

Have a fine tenderloin cooked and prepared as described in a la Bienvenue (No. 1445); only lard it with pork and ham, cut the size shown in No. 2, Fig. 52; when done, pare, glaze, and lay it on a trimmed rice foundation, garnishing around with macaroni croquettes. Strain the braise, skim off the fat, and reduce it with some broken game bones and half a pint of Malaga wine; strain again, keep back one-third without adding anything to it to put with the meat, and divide; to one add some citron cut in fine Julienne shape, and to the other some sultana raisins; serve the remainder into two equal parts; the citron sauce in one sauce-boat, and the raisin sauce in another, or the two may be mingled together.