Fillet of Beef

Ingredients

• Fillet of beef 2 or 3 lbs.
• Butter 1 oz.
• Beef dripping i oz.
• Parsley, chopped i tablespoonful.
• Lemon rind a small piece.
• Stock (thickened with one teaspoonful of flour) ... ^ pint.
• Catsup ... I tablespoonful.
• fi winesflassful, or Fort wine < ^11 rather less.
• Pepper and salt to season.

Method

1. 1

   The fillet must be cut in one piece, and if the shape is not very good, it must be bound into a good shape with tape.

2. 2

   Put the butter and dripping into a stewpan with the lemon rind and parsley; when melted, put in the fillet and add pepper and salt.

3. 3

   Turn about till it is nicely browned all over.

4. 4

   Cover the pan closely, and let the meat stew in its own juice very gently for two hours.

5. 5

   Take it out, keep it hot.

6. 6

   Pour into the pan the hot thickened stock, add catsup and wine, season with pepper and salt, let it just boil, then pour it over the meat.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 31. The excerpt below is the record exactly as published.

Fillet of Beef. Fillet of beef 2 or 3 lbs. Butter I oz. Beef dripping i oz. Parsley, chopped i tablespoonful. Lemon rind a small piece. Stock (thickened with one teaspoonful of flour) ... ^ pint. Catsup ... I tablespoonful. ^ . fi winesflassful, or Fort wme < ^11 rather less. Pepper and salt to season.

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