Roast a Fillet of Beef

Ingredients

• beef fillet
• butter
• tomata sauce, sauce piquante, or eschalot sauce
• brown gravy and currant jelly
• forcemeat-balls

Instructions

1. Raise the fillet from the inside of the sirloin or part of it using a sharp knife.
2. Leave the fat on and trim off the skin.
3. Lard it through or all over, or roast it quite plain if preferred.
4. Roast with a brisk fire, basting frequently with butter.
5. Cook for an hour and a quarter if not very large.
6. Send the fillet very hot to table with tomata sauce, sauce piquante, or eschalot sauce served in a tureen; or alternatively with brown gravy and currant jelly, garnished with forcemeat-balls made as for hare.