Beef-Fillet Roast

Name: Beef-Fillet Roast
Yield: 7 servings
Ingredients: 4 — $ lbs. of fillet; % lb. of butter; % cup sweet or sour cream; % cup of water; For larding take % lb. of bacon; % tbsp. of flour; Salt; pepper

From The art of German cooking and baking, 1922

Serves 7

You can also add champignons to the gravy.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 11. The excerpt below is the record exactly as published.

BEBF-FILLET ROAST. Quantity for 6 — 8 Persons. 4 — $ lbs. of fillet % cup sweet or sour cream % lb. of butter % cup of water Salt and pepper For larding take % lb. of bacon % tbsp. of flour

Cook this with the app: pantry check, scaling, and the assistant.