The fillet is the under side of the loin of beef. The steaks cut from
this part are called porter-house-steaks. This under side, or fillet, is
covered with skin and fat. “All the skin and fat must be removed from
the top of the fillet, from one end to the other; then the rib-bones
are disengaged. The fat adhering to the side opposite the ribs is only
partially removed. Now the sinewy skin covering the upper meat of the
fillet must be removed in strips, proceeding by slipping the blade of
the knife between the skin and the meat. This operation is very simple;
yet it requires great precision. The upper part of a trimmed fillet must
be smooth, _i. e._, must not be furrowed by hollows occasioned by wrong
movements of the knife. The skin being removed, both extremities of the
fillet are rounded. The fat inside the rib is the only portion of fat
allowed to adhere to the meat. The larding of the meat is applied to its
upper surface.”