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.