The fillet is cut from the upper part of the leg, and should be four to six inches thick. Only one good fillet can be cut from the leg. Press and tie it into good round shape. Lay a few slices of larding pork over the top. Place it in very hot oven for fifteen minutes; then lower the heat; baste frequently with water from the pan; allow eighteen to twenty minutes to the pound. It must be thoroughly cooked, but not dried. Remove the slices of pork from top a half hour before it is done, so it may brown. The bone may be removed from the fillet before cooking, and the space filled with stuffing made of crumbs, sweet herbs, pepper and salt, and a little chopped salt pork. Thicken the gravy in pan to serve with the fillet.