Larded Tenderloin of Beef

Tenderloin baked with pork and wine.

Trim thoroughly a short tenderloin of beef, and dust with salt and pepper, and flour well; fasten it into shape with skewers, and lard it in two rows with strips of pork. Place in a bakingpan with any liquor, and bake for half an hour. It should first be placed in the coolest part of the oven for ten minutes, and then in the hottest for the remainder of the time. When done, dish and serve with Hollandaise or tomato sauce, or mushroom catsup.