Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt, and roast it in a brisk oven for thirty-five min-utes, basting it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet, and pour half a pint of good Madeira sauce (No. 185) over, and garnish with six potatoes Duchesse (No. 1006).