dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fillet of Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use a covered stewpan for braising.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
139Calories
5 gProtein
26 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories139 kcal
Protein4.6 g
Carbohydrates26 g
Fiber1.1 g
Sugars0.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2.2 mg
Potassium79 mg
Calcium7.4 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate6.4 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.2 g
Water5.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 114. The excerpt below is the record exactly as published.
Fillet Of Beef. — If the Fillet is taken from the Sirloin it can be plainly roasted, and sent up with a garnish of spaghetti or macaroni stewed in gravy. Five ounces of macaroni will be a sufficient quantity. Or the Fillet can be braised. For this use a fire-proof stew- pan, or a marmite, with a cover. Copper stewpans do not answer for slow cooking. The stewpan must have a cover. 172 BEEF French cooks put a slice of bacon at the bottom of the stew-pan, then the beef, and then another slice of bacon, and when the broth is added to the meat they add a tablespoonful of brandy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.