Fillet of Beef or Tenderloin
Before cooking, remove all the fat, and every fibre of the tough white membrane. Press it into shape again and lard it, or cover it with its own fat. If this fibre be not removed, the sharpest knife will fail to cut through it. Place it on the platter with the larger end at the right; or if two short fillets be used, place the thickest ends in the middle. Carve from the thickest part, in thin, uniform slices.