Trim into shape a fillet of beef weighing about four pounds, removing tendinous portions and veins. Tie and skewer into a pear-shaped piece. Lard top; sprinkle with salt and pepper, and dredge with flour. Cover the bottom of a small dripping pan with cubes of salt pork. Set trivet on top of pork, and meat on trivet. Bake from twenty to thirty minutes in hot oven, basting frequently.
Serve with gravy made from fat in pan, flour and hot water. Same as receipt for [Brown Gravy], under Roast Beef.
Broiled Fillet of Beef
Cut slices about two inches thick from fillet. Shape in circles. Place on greased broiler and broil over hot coals from four to six minutes, turning every ten seconds. Serve on hot platter; garnish with slices of broiled tomato and brown [Mushroom Sauce].
Broiled Fillets of Beef with Oysters
Broil steak according to receipt; place on hot platter; sprinkle with salt and pepper; cover with oysters; dot with butter; and bake in oven until edges of oysters curl. Serve immediately, garnished with parsley and lemon.
Sautéd Fillet of Beef
Sauté steak two minutes. Mix two tablespoons Worcestershire sauce, one half teaspoon salt, one quarter teaspoon mustard, one tablespoon melted butter, and one tablespoon chopped pimolas. Spread on both sides of steak, dip in bread crumbs, and sauté until crumbs are brown.
Corned Beef
Wash beef; place in kettle; cover with cold water; bring to the boiling point, then simmer until tender; allow thirty-five minutes for each pound. Cool partially in water in which it was cooked; place in square pan; apply pressure and serve cold.