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To Roast a Fillet of Beef

Lard it, cover the fillet with sweet salad-oil and a little lemon juice. Do not place it in too hot an oven at first, as it would scorch the larding. Baste it frequently. A professional cook would glaze the fillet two or three times with a glazing brush, beginning the first time about seven minutes before taking it away from the fire, then glazing it again when it is on the dish to be served.

Glaze is merely strong stock boiled down until it is almost a thick jelly. When the fillet is carved at table, the little juice which falls into the dish, should be poured over the slices.