Prepare the fillet as before, then lard it through and through with
pieces of fat bacon a quarter of an inch square and six inches long,
skewer it up tight, put it on a spit and roast it as before, but twenty
minutes before it is done take it out of the vegetables but not off the
spit, and let it remain before the fire to brown; have ready prepared
twenty middle-sized onions, and as many pieces of carrots turned in the
form of pears, stew them as directed in stewed rump of beef à la
Flamande (No. 428), place the fillet in the dish, make a border of
mashed potatoes round it, upon which dress the onions and carrots, with
a cauliflower at each end; have ready the following sauce: put two
quarts of brown sauce in a stewpan, with half a pint of consommé and
half the stock the carrots and onions were cooked in, boil it till it
becomes like a thin glaze, pour over the vegetables, sprinkle about a
pint of young peas nicely boiled over them if in season, and serve.