Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

flat and smooth side up, holding it so that the upper part will present a somewhat convex surface, and commence larding at either end and finishing at the other, in this way: Run the needle through the upper part of the convex surface, commencing at about a quarter of an inch from the edge of one side, running through the meat a distance of about one inch and a half, about half an inch in depth at the middle, and the strip of salt pork sticking out at both ends; that is, where the needle was introduced into the meat, and where it came out of it. Repeat this till you have a row of strips across the meat, the strips being about one-third of an inch apart. Lard row after row in the same way, and till the whole flat side is covered; the ends of the strips of pork sticking out of each row being intermingled. _To cook it._--It may be roasted or baked exactly in the same way as directed above for roast and baked beef. It may also be improved in the same way. When cooked in either of the two above ways, it is served with its gravy only, or-- With fried potatoes. With potato coquettes. With truffles. With tomatoes. With quenelles. With Madeira-sauce. With green peas. The same as roast or baked beef above. It may also be decorated in the same way. A fillet is also cooked exactly like beef _à la mode_, with the exception that it does not require as long; for a large one, it requires only about three hours. When cooked thus, it is served with its gravy strained, and decorated with skewers, as above. _With Macaroni._--While the fillet is cooking, prepare a pound of macaroni au jus, and serve the fillet on the macaroni spread on a dish; the gravy of the fillet being mixed with the macaroni when both are done. _Fillet à la Brillat-Savarin._--Cook it in a pan as above, and serve it decorated with sweetbreads and slices of truffles, as described for roast-beef, and with