Roast Fillet of Beef

The Accomplish! Cook, Robert May London: 1660

Stuff the fillet with parsley, thyme, spinage and other herbs. Take a fillet which is the tenderest part of the beef, and lieth in the inner part of the surloyn, cut it as big as you can, broach it on a broach not too big, and be careful not to broach it through the best of the meat, roast it leisurely, lard it with small Lardons & baste it with sweet butter, set a dish to save the gravy while  it roasts, then prepare sauce for it of good store of parsley, with a few sweet herbs chopp’d smal, the yolks of three or four eggs, sometimes gross pepper minced amongst them with the peel of an orange, and a little onion; boil these together, and put in a little butter, vinegar, gravy, a spoonful of strong broth, and put it to the beef.