Fillet of Beef
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Stuff the incisions with any stuffing if desired.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.
Fillet of Beef — Wipe, and remove the fat, veins, and tough tendinous portion in the middle. Trim into shape. Lard the upper side (see page 25). Dredge with salt, pep- per, and four. Put several pieces of pork in the pan under Fig. 25. Fillet of Beef. The Boston Cook Book. 223 the meat. Bake in a hot oven twenty or thirty minutes. If you prefer, omit the pork and put the choice pieces of beef fat over the meat. Serve with mushroom sauce. Or brush the fillet with beaten egg^ and sprinkle seasoned and buttered crumbs all over it, and bake thirty minutes. Or stuff the incisions left by the removal of the veins and tendons with any stuffing or force-meat. Dredge with salt and flour ^ and bake. Broiled Steak. Wipe, trim off the superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes, if liked rare ; longer, if well done. Serve on a hot platter. Season with butter^ salt^ and pepper
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