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.