Beef Tenderloin
From Harper's cook book encyclopædia, 1902
Serves 6
If the gravy looks too greasy, skim off some of the melted suet.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 19. The excerpt below is the record exactly as published.
Beef Tenderloin BEEF Beef Tongue through a fine sieve; let it get quite cold, and pour it upon the minced meat, soaking and boiling it for the same time. Beef, Tenderloin of. — To serve ten- derloin as directed below, the whole piece must be extracted before the hind- quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tender- loin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows : Washing the piece well, put it in an oven, add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz. : Irish potatoes, carrots, turnips, and a large bunch of celery. They must be wash- ed, peeled, and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy. Let the whole slowly simmer, and, when nearly done, add a teaspoonful of pounded allspice. To give richness to the gravy, put in a table-spoonful of butter
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