To Roast a Fillet of Beef.
Lard it, and bind it carefully to the skewer with a small wire; cover the fillet with sweet salad-oil and a little lemon-juice. Do not place it too near the fire at first, as it would scorch the larding. Baste it frequently.
A professional cook would glaze the fillet two or three times with a glazing-brush, beginning the first time about five minutes before taking it away from the fire, then glazing it again when it is on the dish to be served.
Glaze is merely strong stock boiled down until it is almost a thick jelly. When the fillet is carved at table, the little juice which falls into the dish should be poured over each of the slices.