Fillet of Beef

Ingredients

• some slices from a fillet
• a piece of garlic
• a piece of cooked marrow
• scraped horse-radish
• a good rich gravy
• nicely seasoned cullis
• roasted potatoes previously cleaned

Method

1. 1

   Fry fillet slices in a pan rubbed with garlic.

2. 2

   Top each with cooked marrow and horse-radish.

3. 3

   Serve surrounded by gravy or cullis and roasted potatoes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 43. The excerpt below is the record exactly as published.

Fillet of Beef) (Stew) (Roast Maize) Palomas Salvajes-Ensalada (Wood Pigeons and Salad) Tomates de Huevos (Tomatoes and Eggs) Cabellos de Angel Torta de Almendras (Stewed Melon) (Almond Tart) Queso de Flor (Cheese) Fruta (Fruit) 86 CANARY ISLANDS Aperitivo. (Appetisers.; A liqueur glass of old rum. Periwinkles pickled in vinegar. Sliced sausage strongly flavoured with garlic and olives. Sopa de Mariscos. (Fish Soup.) Take the trimmings and bones of any white fish. Put them in a pot of water with a carrot, half a turnip, a leek or two, a couple of sliced onions, a head of celery, a couple of bay leaves, a bunch of sweet herbs, pepper and salt, and half a tumblerful of red wine. Boil and skim care- fully. Then boil for a couple of hours. Clear and strain. Add more water if the stock is too strong. Add some shelled shrimps, mussels, and pieces of crayfish. Add additional seasoning if necessary, also a half-tumblerful of white wine, and bring once more to the boil, and serve. Pescado en Escabeche. (Pickled Fish.) Take some very fresh mackerels ; skin and bone them. Divide into neat pieces of about two inches long. Make a pickle of vinegar and olive oil (three tablespoonfuls of each), a chopped onion, a couple of bay leaves, a pinch of saffron, pepper and salt. Lay the pieces of fish in the pickle for five or six hours. Drain them and place in a dish, and cover them with very finely pounded sweet herbs. Bake in the oven and serve cold. 87 BANQUETS OF THE NATIONS Sardinas Frescas. (Fried Sardines.) Dry some sardines (very small sprats will do). Dust them with flour and toss in melted butter till cooked Serve with the cooked melted butter poured over them, and slices of lemon. I.ascas. (Fillet of Beef). Cut some slices from a fillet; fry in a pan which has been rubbed over with a piece of garlic. Put a piece of cooked marrow on top of each fillet and surmount with scraped horse-radish. Surround with a good rich gravy or nicely seasoned cullis, and serve with roasted potatoes previously cleaned

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