Braised Fillets of Beef

Ingredients

• 1 lb. of fillet of beef
• 1/4 lb. of the fat of bacon
• A bouquet garni of parsley, thyme, and bay leaf
• 2 young carrots
• 1 onion
• a 1/4 of a stick of celery
• A pint of good stock

Method

1. 1

   1.

2. 2

   Cut beef into small fillets.

3. 3

   2.

4. 4

   Lard each fillet with bacon.

5. 5

   3.

6. 6

   Place fillets in a saute-pan with bouquet garni and vegetables.

7. 7

   4.

8. 8

   Pour in stock and baste continually.

9. 9

   5.

10. 10

    Cover with buttered paper and brown in a hot oven.

11. 11

    6.

12. 12

    Reduce stock to a half glaze.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 25. The excerpt below is the record exactly as published.

1 lb. of fillet of beef \ lb. of the fat of bacon A bouquet garni of parsley, thyme, and s. d. 1 4 o 3 bay leaf 2 young carrots 1 onion, and a £ of a stick of celery A pint of good stock , ) o 1 o I 2 Ah Time required [tlie stock should be maae the day before), about one hour and a half. Now we will show you how to lard and braise Fillets of Beef 1. We take one pound of fillet of beef (cut from the under- cut of the sirloin), and put it on a board. 2. We take a sharp knife, and cut the beef into small round fillets, to about the size of the top of a breakfast cup, and about three-quarters of an inch in thickness, and trim them neatly. 3. We take a strip of the fat of bacon (nearest the rind is best, as it is harder), about one inch wide. 4. We take a sharp knife and cut up this piece of bacon into little strips, an inch long, and one-eighth of an inch in width and thickness. 5. We take each fillet and hold it in a clean cloth. 6. We take a larding needle with a little strip of bacon in it, and lard each fillet neatly in regular rows ; until one side of the fillet is entirely covered with strips of bacon. 7. When we have larded all the fillets, we lay them care- fully in a clean saute-pan. 8. We add a bouquet garni, consisting of a sprig of parsley, thyme, and a bay leaf, all tied neatly and tightly together. Cooking Meat — (Entrdes.) Braised Fillets of Beef. 61 9. We take tzvo yoimg carrots, scrape them clean with a knife, and cut them in halves. 10. We take an onion and peel it carefully. 11. We add these vegetables and a quarter of a stick of celery to the fillets in the saute-pan. 12. We now pour in a pint of good stock

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