Fillet of Beef

Ingredients

• Fillet of beef
• one slice of onion
• one sprig of thyme
• one-half carrot
• one root of celery
• one bay leaf
• one teaspoonful of salt
• one-fourth teaspoonful of pepper
• one-half pint of stock or water
• two tablespoonfuls of butter
• several pieces of pork

Method

1. 1

   Wipe and remove fat, veins, and tough portions from the beef.

2. 2

   Lard the upper side, dredge with pepper and flour, add onion, thyme, carrot, celery, bay leaf, salt, pepper, stock, and butter.

3. 3

   Roast for twenty to twenty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 46. The excerpt below is the record exactly as published.

FILLET OP BEEF. Wipe and remove the fat, veins and tough tendinous portion in the middle and lard the upper side. Dredge with pepper and flour and put in one slice of onion, one sprig of thyme, one-half carrot, one root of celery, one bay leaf, one teaspoonful of salt, one-fourth teaspoonful of pepper, one-half pint of stock or water, two table- spoonfuls of butter, and lay the beef on several pieces of pork

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