Fillet & l'Américaine

Ingredients

• 4 pounds fillet of beef
• 1 even tablespoonful salt
• Y4 teaspoonful pepper
• 2 ounces fine-cut suet
• 2 ounces melted butter
• Yg cupful boiling water
• Ys tablespoonful cornstarch
• 1 gill of cold water
• sufficient beef extract
• salt to taste
• pepper to taste

Method

1. 1

   Season fillet, place in roasting pan with suet, pour melted butter over, roast for 15 minutes.

2. 2

   Add boiling water, roast for 25 minutes, basting frequently.

3. 3

   Prepare sauce with cornstarch and water, strain, serve over meat.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 162. The excerpt below is the record exactly as published.

Fillet & l'Am6rieaine. — Season 4 pounds fillet of beef with 1 even tablespoonful salt, Y4 teaspoonful pepper. Put 2 ounces fine-cut suet in a roasting pan, lay the fillet on top the suet, pour 2 ounces melted butter over or lay 2 ounces suet on top the meat, set the pan in a hot oven, and roast 15 minutes ; then pour Yg cupful boiling water in the pan, roast 25 minutes, basting frequently. When done lay the fillet on a warm dish ; mix Yt tablespoonful cornstarch with 1 gill of cold water, remove the fat from the gravy, add the dissolved cornstarch, stir for a few minutes over the fire ; add sufficient boiling water to make a creamy sauce, season with a little beef extract, salt and pepper to taste, boil 3 minutes, strain, pour 2 tablespoonf uls over the meat| 242 MEATa and serve the remaining Baace in a sauce bowl. Place 6 stuffed and baked tomatoes around the fillet and serve. Fillet of Beef & PAllemande.— Take 4 pounds of fillet of beef, remove with a small sharp knife the sinewy skin which covers it, lard with fine strips of larding pork, season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper ; lay the fillet in a roasting pan, pour 4 ounces melted butter over, set in a hot oven, and roast 10 minutes ; then add Yi gill of water and Y^ pint sour cream,* baste and roast 30 minutes, allowing 10 minutes to a pound. When done lay the fillet on a warm dish ; mix Ys tablespoonf ul cornstarch with 1 gill of cold water, add it to the sauce, stir for a few minutes over the fire ; add sufiicient boiling water to make a creamy sauce, boil 3 minutes ; then strain through a sieve, pour a little of the sauce over the meat, and serve the remainder in a sauce bowl, with the meat. Garnish with shaved horseradish ; half of it should be colored with a little pink coloring paste ; serve with compote and salad. (For Compote and Salad see my book Desserts and Salads.) Fillet of Beef k la Berlinolse. — Pare and trim 4 pounds fillet of beef, lard it closely with fine strips of larding pork, season with 1 even tablespoonful salt, 1 even teaspoonf ul pepper. Lay the meat in a roasting pan a little larger than the meat ; add 1 sliced onion, 1 small sliced carrot ; baste the meat with 2 ounces melted butter, set in a hot oven and roast 40 minutes, basting occasionally with its own gravy (if the vegetables should brown too much in bottom of pan, add 2 tablespoonfuls of water). At the same time drain off the liquor from a can of mushrooms, melt 4 ounces butter in a saucepan ; when hot, put in the mushrooms, add 1 even tea- spoonful salt, cover, and cook 16 minutes. When ready to serve» put the fillet on a warm dish, add Ys tablespoonful fiour to the gravy in pan, stir for a few minutes on top the stove, then add 1 cup- ful boiling water, 1 teaspooniul beef extract, Y» cupful mushroom liquor, a small bouquet ; season with Yt ^^^^ teaspoonful pepper, salt to taste

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