Fillet Of Beef, Roasted

(Mrs. Hill.)

The fillet of beef is taken from underneath that part of the backbone, which is included in the lower part of the sirloin and the rump. Ordinarily it is cut as a part of the steaks or roasts in these joints, and when removed whole for a fillet these steaks or roasts are less desirable by so much. The part under the rump is called the short fillet, that under the sirloin the long fillet. When the whole fillet is needed, it should be cut out before the division into loin and rump has been made. If this is not done, the two pieces need be skewered together. The whole fillet sells for 75 cents to one dollar per pound; the short fillet (from the rump) at about 35 cents per pound. The rump steaks are large, and the loss of the tenderloin is not so apparent as it is in the smaller sirloin steaks, hence the difference in price. The rump fillet weighs about two pounds and a half and is an economical cut for occasional use. In dressing a fillet the sinewy covering on one side and the superfluous fat on the other are removed. It is then trimmed into shape and the thin end folded under. This leaves nothing but fine-grained, tender meat. Being destitute of flavor, this must be added in the cooking. Lard the whole upper surface with salt-pork dredge with flour and brown, the lean beneath is browned to the depth of one-fourth an inch and the whole interior is evenly red and juicy. Ribs are roasted just as they are cut, as a "standing roast," or boned and bake half an hour. Baste frequently. The oven must be very hot at first. Serve with brown mushroom sauce, or gravy made from drippings in pan. The fillet when served may be surrounded with vegetables cut in fancy shapes.

Mushroom Sauce

Drippings from fillet of beef.

2 tbsp. butter.

4 tbsp. flour.

1 pt. stock.

1 pt. cooked mushrooms.

1 tsp. Worcestershire sauce.

Salt and pepper.

Heat the butter and drippings until brown. Add the flour and then the stock gradually. Strain, add the mushrooms. Cook five minutes, add the Worcestershire sauce and salt and pepper to taste.