231. — Polish Fillet of Beef.
Rub the fillet with a little salt; leave it 4 hours.
Now boil some vinegar, wine, and water, in equal
quantities, with an onion, a clove, a bay leaf, a couple
of slices of a lemon, some thyme, and a little ginger.
Pour this hot over the fillet, and leave. Each day boil
up the liquor, and pour it 2 or 3 times over the fillet.
Do this for 3 days. Now lard the beef with fillets of
anchovy. Place some thin slices of bacon fat at the
bottom of a stewpan; place the fillet upon it; cover
it with some more slices of bacon fat ; pour round a
small quantity of the liquor the beef has soaked in,
then cover the stewpan with a greased paper and the
lid. Place it on the side of the fire to simmer slowly ;
baste it frequently with the liquor in which the beef
is cooking, and alternately with a little sour milk.
When the fillet is cooked, clear it from any fat which
may have settled upon it. Make a sauce with flour,
sour milk, butter, a pounded anchovy, and some of the
liquor from the beef. Add a few capers, and serve
round the beef.
MEATS AND BIRDS.
03
232.— Fillets of Beef Sautes.
Trim some pieces of fillet about 1 inch thick and
2 inches in diameter. Fry them till brown on both
sides in butter over a quick fire ; then have ready a
sauce made with half a pint of good stock or thickened
gravy, 2 dessert-spoonfuls of sherry, 2 dessert-spoonfuls
of ketchup, pepper and salt to taste. Put in the fillets
and simmer a few minutes. Add a little lemon-juice
and serve hot.
233. — Fillets of Beef and Olives.
Take the undercut of a sirloin or some tender fillet
of rump ; cut and trim it into pieces all about the same
size. Rub them well with a little oil and vinegar. Toss
them up for a minute or two in some butter ; then add
stock, gravy, or -water, 1 tablespoonful of ketchup, 2
wine-glassfuls of claret or of sherry ; thicken witlr
flour. Put on the lid and stew very gently until done.
Five minutes before dishing up, add some stoned olives.
233a. — Filet de Boeuf aux (Eufs Poches.
Trim a fiUet of beef and lard it thoroughly ; tie it
to keep it in shape. Put it in a stewpan, -with a sliced
carrot, a sliced onion, a bunch of herbs, a little good
stock, a glassful of Madeira, pepper and salt; simmer
very slowly until the fillet is cooked. Skim the gi’avy
WHOLESOME COOKERY.
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and strain it ; poacli some eggs in this until the yolks
are quite set, then simmer in the gravy some artichoke
bottoms and some mushrooms. Dish up the beef with
the artichokes, mushrooms, and eggs around it.
234. — Fillets of Beef and Oysters.
Proceed as for fillets of beef and olives, but sub-
stitute oysters in place of the olives.
234a. — Boast Fillet of Beef.
Have a nicely trimmed fillet of beef; lard it
thoroughly well ; place it on a dish, with a little oil,
salt, pepper, parsley, bay leaf, and a few slices of
onion ; leave it 12 hours, and turn it frequently.
Eoast it before the fire, and serve with its own grav}^,
into which at the last add a squeeze of lemon.
235. — Beef and Macaroni.
Slice 2 large onions and fry them very thoroughly
in a little butter. Have a small fillet of the rump,
about IJ pound ; lard it; put it in the stewpan, with
the onions and 2 pints of water or stock. If you use
water, you must add a few vegetables. Simmer gently
for 2 hours ; now add half a pound of macaroni, and
stew gently for another 35 minutes. Take out the
✪ Filet de Boeuf aux Eufs Poches
Page 33 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
231. — Polish Fillet of Beef.
Rub the fillet with a little salt; leave it 4 hours. Now boil some vinegar, wine, and water, in equal quantities, with an onion, a clove, a bay leaf, a couple of slices of a lemon, some thyme, and a little ginger. Pour this hot over the fillet, and leave. Each day boil up the liquor, and pour it 2 or 3 times over the fillet. Do this for 3 days. Now lard the beef with fillets of anchovy. Place some thin slices of bacon fat at the bottom of a stewpan; place the fillet upon it; cover it with some more slices of bacon fat ; pour round a small quantity of the liquor the beef has soaked in, then cover the stewpan with a greased paper and the lid. Place it on the side of the fire to simmer slowly ; baste it frequently with the liquor in which the beef is cooking, and alternately with a little sour milk. When the fillet is cooked, clear it from any fat which may have settled upon it. Make a sauce with flour, sour milk, butter, a pounded anchovy, and some of the liquor from the beef. Add a few capers, and serve round the beef.
232.— Fillets of Beef Sautes.
Trim some pieces of fillet about 1 inch thick and 2 inches in diameter. Fry them till brown on both sides in butter over a quick fire ; then have ready a sauce made with half a pint of good stock or thickened gravy, 2 dessert-spoonfuls of sherry, 2 dessert-spoonfuls of ketchup, pepper and salt to taste. Put in the fillets and simmer a few minutes. Add a little lemon-juice and serve hot.
233. — Fillets of Beef and Olives.
Take the undercut of a sirloin or some tender fillet of rump ; cut and trim it into pieces all about the same size. Rub them well with a little oil and vinegar. Toss them up for a minute or two in some butter ; then add stock, gravy, or -water, 1 tablespoonful of ketchup, 2 wine-glassfuls of claret or of sherry ; thicken witlr flour. Put on the lid and stew very gently until done. Five minutes before dishing up, add some stoned olives.
233a. — Filet de Boeuf aux (Eufs Poches.
Trim a fillet of beef and lard it thoroughly ; tie it to keep it in shape. Put it in a stewpan, -with a sliced carrot, a sliced onion, a bunch of herbs, a little good stock, a glassful of Madeira, pepper and salt; simmer very slowly until the fillet is cooked. Skim the gravy
U
and strain it ; poacli some eggs in this until the yolks are quite set, then simmer in the gravy some artichoke bottoms and some mushrooms. Dish up the beef with the artichokes, mushrooms, and eggs around it.
234. — Fillets of Beef and Oysters.
Proceed as for fillets of beef and olives, but substitute oysters in place of the olives.
234a. — Boast Fillet of Beef.
Have a nicely trimmed fillet of beef; lard it thoroughly well ; place it on a dish, with a little oil, salt, pepper, parsley, bay leaf, and a few slices of onion ; leave it 12 hours, and turn it frequently. Eoast it before the fire, and serve with its own gravy, into which at the last add a squeeze of lemon.
235. — Beef and Macaroni.
Slice 2 large onions and fry them very thoroughly in a little butter. Have a small fillet of the rump, about IJ pound ; lard it; put it in the stewpan, with the onions and 2 pints of water or stock. If you use water, you must add a few vegetables. Simmer gently for 2 hours ; now add half a pound of macaroni, and stew gently for another 35 minutes. Take out the
Records on this page
Filet de Boeuf aux Eufs PochesFillet of Beef 'Braise a la Puree de Tomates'Fillets of Beef and OystersRoast Fillet of BeefBeef and Macaroni