1950—Fillet of Beef

Fillet of beef intended for roasting should be carefully cleared of its two sinewy envelopes. But, since this trimming tends to let it dry while cooking, were the meat left as it stands, it is customary to lard it with strips of fresh fat bacon, which protect it; or it may be wrapped in slices of bacon. In certain circumstances, it is covered on top and beneath with slices of beef fat, flattened to the thickness of a rasher of bacon by means of a beater, and tied on with string.

Fillet of beef should be cooked with a somewhat fierce fire, and, in England, it is usually kept underdone towards the centre.

N.B.—Large roast joints of beef are always accompanied by Yorkshire pudding, grated Horse-radish or Horse-radish sauce (No. 119, Horse-radish or Albert Sauce or No. 138, Horse-radish Sauce).