After it is trimmed and larded, put it into a small baking-pan, in the
bottom of which are some chopped pieces of pork and beef-suet; sprinkle
some salt and pepper over it, and put a large ladleful of hot stock into
the bottom of the pan, or it may be simply basted with boiling water.
Half an hour (if the oven is very hot, as it should be) before dinner,
put it into the oven. Baste it often, supplying a little hot stock, if
necessary.
French cooks often braise a fillet of beef. I do not like it as well as
baking or roasting, as the vegetables and wine destroy the beef’s own
flavor.