Braised Fillet of Beef

Ingredients

• filet of beef
• thin slices fat bacon
• 2 sliced onions
• 1 wineglass of sherry
• 1 small onion stuck with cloves
• 1 small turnip
• 1 carrot
• 1 bouquet of herbs
• 1 tablespoon Crisco
• salt to taste
• pepper to taste

Method

1. 1

   Tie up the fillet of beef and put in a well-Criscoed stewpan lined with bacon and onions.

2. 2

   Cook for 20 minutes, cover with stock, add sherry, and bring to a boil.

3. 3

   Add onion, turnip, carrot, herbs, Crisco, salt, and pepper.

4. 4

   Simmer for 1.5 to 2 hours.

5. 5

   Garnish with vegetables cooked in consomme and serve with sauce made from stock and brown roux.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 86. The excerpt below is the record exactly as published.

salt to taste. A Calendar of Dinners Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness. Cut onions, bay leaf, cel- ery, and artichokes into slices, melt risco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender. Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve. When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving. February 3 Consomme du Barry Roast Ribs of Beef *Franconia Potatoes Corn Cakes Mashed Turnips Radish Salad Marshmallow Pudding Coffee *Franconia Potatoes—Pare 10 med- 1um-sized potatoes; parboil five min- utes. Place on grate under roast tibs of beef. Baste with melted Crisco, and bake from 20 to 30 minutes, turning often. February 4 Steamed Oysters Lambs’ Tongues, Tremont Style Browned Potatoes * Anchovy Fritters Romaine Salad Madeira Jelly Coffee *Anchovy Fritters—Pound yolks 2 hard-cooked eggs with % dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 table- spoons grated Parmesan cheese. Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and with salt if it is needed. Form paste into small balls, roll first in breadcrumbs, then in egg and again in crumbs, and drop into hot Crisco. Serve on napkin with grated Parmesan Loy, Calendar of Dinners cheese. The recipe as here oe may be doubled, and “redoubled” a many times as it is thought the ae mand for fritters will warrant. February 5 Broiled Smelts Chicken, a la Florentine Brussels Sprouts with Cheese Spanish Salad Cheese Loaf *Date Souffle Coffee *Date Soufle—Stone and chop % pound dates and cook them in % cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stifly beaten whites 5 eggs, 4 cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream. February 6 Rose and White Radishes with Butter Cream of Mutton Soup Baked Bluefish, Breslin Style * Planked Chicken Jerusalem Artichokes Saute Apple and Cress Salad Snow Pudding with Chocolate Sauce Coffee *Planked Chicken—Cream together 4 cup Crisco, 1 teaspoon minced onion, % tablespoon each of minced red pepper, green pepper, and pars- ley, 4 clove minced garlic, and | tea- spoon lemon juice. Split 1 young chicken as for broil- ing, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven. Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and_ beaten yolks of 3 eggs. This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids. Brush over with beaten egg diluted slightly with water, and place chicken in center. Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken. Serve on plank at once. February 7 Crab Canapes St. Germain Soup *Braised Fillet of Beef French Bean Salad Bar-Le-Duc Cream Fruits Nuts Biscuits Cheese Coffee *Braised Fillet of Beef—Tie up filet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes, then barely cover with stock, add 1 wineglass of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, | carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste. Let meat simmer gently in this for 1% to 2 hours. For garnish, take equal quantities of French peas and string beans, artichoke bottoms, new carrots

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