Deviled Mignons of Beef

Ingredients

• Cut tenderloin steak three fourths inch thick
• one tablespoon mustard
• one tablespoon Worcestershire Sauce
• two tablespoons chopped pimento

Method

1. 1

   Cut and roll steak, broil over clear fire for five minutes.

2. 2

   Mix mustard, Worcestershire Sauce, and pimento, spread on beef, dip in bread crumbs, and broil until crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 55. The excerpt below is the record exactly as published.

Deviled Mignons of Beef Cut tenderloin steak three fourths inch thick. Cut and roll in rounds, broil over clear fire five minutes. Mix one tablespoon mustard, one tablespoon Worces- tershire Sauce, and two tablespoons chopped pimento. Spread on beef, dip in fine bread crumbs, and broil until crumbs are brown. Serve with Bearnaise Sauce. Kidneys en Brochette Cut some lambs' kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon. Dip in oil, in bread crumbs, and broil over a clear fire, or saute in butter. Serve with Piquante Sauce. Kidneys with Oysters Remove skin from four lambs' kidneys. Cut in two lengthwise. Cook two tablespoons chopped onion, one shallot finely chopped, four tablespoons butter, one fourth teaspoon salt, and a few grains cayenne, together five min- 140 LOWNEY'S COOK BOOK utes. Add one cup tomato. When hot, add one cup oysters. Keep hot while broiling kidneys. Arrange kid- neys on platter and pour sauce over them. Creme Frite 1 pint milk \ teaspoon salt \ cup sugar 1-inch piece stick cinnamon 3 tablespoons cornstarch 4 teaspoons butter 5 Qgg yolks 1 teaspoon vanilla few gratings lemon rind Mix yolks of eggs and sugar ; moisten the cornstarch with small amount of cold milk, scald the remainder ; add cornstarch mixture to scalded milk ; cook twenty minutes ; add Qg^ mixture, butter, salt and seasonings, cook one minute. Pour into shallow buttered dish. Cool ; cut in squares or diamonds ; dip in crumbs, Qgg and crumbs ; fry in deep fat. Calf's Heart Stuffed Wash heart ; fill with chicken stuffing ; sprinkle with salt and pepper; dredge with flour. Place on rack in dripping pan and cook in hot oven from two to three hours, basting while cooking, with beef stock, pork fat, hot water, or butter. Serve with Tomato Sauce or on a bed of boiled onions. Haricot of Ox Tails Cut three ox tails in four-inch pieces ; add one half cup carrot, one half cup onion, and four tablespoons butter. Cook ten minutes ; add four tablespoons flour and four cups water or stock. Cook one hour ; season with salt and pepper. Serve vegetables in the center and ox tails around the edge ; garnish with potato balls and parsley. Salmi of Game Cut the meat from cold cooked game. Break the bones and cover with cold water. Saute two tablespoons ENTREES 141 onions in four tablespoons butter and brown ; add one tablespoon Worcestershire Sauce

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