Beef Suzette

Ingredients

• one and a quarter pounds of fillet of beef
• salad-oil
• vinegar
• a dust of black pepper
• a few pieces of bruised parsley
• some lemon thyme
• an ounce of butter
• a pinch of sugar
• a pinch of nutmeg

Method

1. 1

   Cut the beef into thick slices and then into square pieces.

2. 2

   Marinate in salad oil, vinegar, pepper, parsley, and thyme for 2 hours.

3. 3

   Cook quickly in hot dripping, serve with fried potatoes or French beans.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 109. The excerpt below is the record exactly as published.

Beef Suzette. Cut one and a quarter pounds of fillet of beef (or tender STANDARD COOKERY. 157 rump steak) into moderately thick slices, and then into neat square pieces (not too large), and place the meat in a pie- dish containing salad-oil, vinegar, a dust of black pepper, a few pieces of bruised parsley and some lemon thyme. After it has been in the pickle for about two hours, take out the meat, wipe it and cook it quickly over a fierce fire in a frying- pan, which contains a small quantity of hot dripping. Scatter a little chopped parsley (or horse-radish) over the fillets and place them so that they just overlap in some fried potatoes or French beans, which have been prepared according to the direction given below, and neatly arranged in a line down the middle of a hot dish. Remove the strings from the beans, cut them into thin strips and wash them well in cold water, then put them into a saucepan containing plenty of boiling water, to which add a small piece of soda and some salt (al- low a large teaspoonful to a quart of water), and let them boil quickly for about half an hour. 'When done drain the beans on a colander and then turn them on to a cloth for a few minutes. Put an ounce of butter

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