Larded with Sorrel Sauce
Ingredients
Directions
Trim all skin and fat from the fillet, leaving the ribs intact.
Remove the chine bone carefully.
Lard the fillet with good fat bacon.
Roast for 1.5 to 2 hours, depending on size.
Remove from oven a few minutes before serving.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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