Procure and lard a piece of fillet of beef the same size as in the last,
pickle it four or five days, as directed for filet de bœuf (No. 426);
when wanted take it from the marinade, dry it, and roast it in paper,
but ten minutes before it is done take off the paper to allow it to
colour a little; place it on your dish, and have ready the following
sauce: run half a pint of the marinade through a sieve into a stewpan,
add an ounce of glaze, place it on the fire, reduce it to half, add a
quart of brown sauce, and again reduce it till it becomes a clear
demi-glace; skim it when required, add half the rind of a lemon, the
peelings of a few mushrooms, a little scraped garlic, the size of a pea,
and a spoonful of very bright currant jelly; stir it two minutes over
the fire, season it rather high, pass it through a tammie, sauce over
the fillet, and serve.