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Fillet of Beef
From The new Kentucky home cook book, 1884
Serves 1
Serve with mushroom sauce.
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
Nutrition per serving
669Calories
51 gProtein
80 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein51 g
Carbohydrates80 g
Fiber7 g
Sugars0.5 g
Total Fat28 g
Saturated Fat6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol163 mg
Sodium8290 mg
Potassium894 mg
Calcium368 mg
Iron37 mg
Magnesium81 mg
Phosphorus492 mg
Zinc11 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A3.9 mcg
Vitamin E0.5 mg
Vitamin K14 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate139 mcg
Choline136 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 19. The excerpt below is the record exactly as published.
FILLET OF BEEF. Have your butcher properly prepare your fillet of beef; lard it only on the upper side; put it into a baking-pan, with one pint of boiling water and some pieces of fat pork chopped fine; sprinkle it veil with salt and pepper; baste frequently; have the oven very hot, and cook one hour. Serve with mushroom sauce. BEEF A LA MODE. Take a round of beef six to eight inches thick, wash and wipe it well, and remove the bone. Make a rich dressing of bread crumbs, minced onion, and plenty of salt and pep- per. With this fill the place from which the bone was taken. Make deep gashes through the meat, in which put pieces of fat pork cut in strips and rolled in ground spices — mace, nutmeg, and cloves — and salt and pepper. Tie up the beef with a broad strip of strong cotton to keep it in good shape. Put it in the baking-pan with a half gallon of water, and bake five hours. Put some of the mixed spices over the top of the beef before it commences cooking; baste frequently, putting some butter
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