Fillet de Boeuf a l'Espagnole

Ingredients

• One and a half lbs. of fillet of beef
• 1 tablespoonful of chopped sage
• 1 tablespoonful of chopped parsley
• 4 tablespoonfuls of bread crumbs
• 1 egg
• 1 teaspoonful of salt
• 1 saltspoonful of black pepper
• 1 shalot, finely chopped
• 2 oz. of Hugon's beef suet
• 1 pint of hot water

Method

1. 1

   Make a deep incision in the fillet and fill it with stuffing made from sage, parsley, breadcrumbs, etc.

2. 2

   Sew up, fry in butter until dark brown, add hot water, and stew for an hour and a half.

3. 3

   Serve with a sauce made from dark foundation and olives.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 26. The excerpt below is the record exactly as published.

Fillet de Boeuf a l'Espagnole. One and a half lbs. of fillet of beef, 1 tablespoonful of chopped sage, 1 tablespoonful of chopped parsley, 4 table- spoonfuls of bread crumbs, 1 egg, 1 teaspoonful of salt, 1 saltspoonful of black pepper, 1 shalot, finely chopped, or a small clove of garlic, and 2 oz. of Hugon's beef suet. Make a deep incision in the fillet of beef, and fill it with the stuffing, made in the ordinary way, with the sage, parsley, bread crumbs, etc. Sew up, and fry in a saucepan with a little butter or dripping, till a nic3 dark brown. Add 1 pint of hot water

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