Fillet of Beef
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
The fillet can weigh from three to eight pounds.
Presented as published in 1895. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 18. The excerpt below is the record exactly as published.
Fillet of Beef. The fillet is the tenderloin of beef. They are of vari- ous sizes, and weigh from three to eight pounds. The Queen Cook Book Jl Make gashes in it and insert several finger strips of nice fat salt pork; cut off the rind. Take off the thick sinewy skin from the tenderloin. Salt, pepper and flour it, put a little suet and a few strips of pork in bottom of pan and a small cup of stock, or hot water
Cook this with the app: pantry check, scaling, and the assistant.