Fillet of Beef à la Berlinolse

Ingredients

• 4 pounds fillet of beef
• 1 even tablespoonful salt
• 1 even teaspoonful pepper
• 1 sliced onion
• 1 small sliced carrot
• 2 ounces melted butter
• 4 ounces butter
• 1 cupful boiling water
• 1 teaspooniul beef extract
• Y» cupful mushroom liquor
• Yt ^^^^ teaspoonful pepper

Method

1. 1

   Lard and season fillet, roast with onion and carrot for 40 minutes.

2. 2

   Prepare sauce with butter, flour, boiling water, beef extract, and mushroom liquor, strain, serve over meat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 162. The excerpt below is the record exactly as published.

g cupful boiling water in the pan, roast 25 minutes, basting frequently. When done lay the fillet on a warm dish ; mix Yt tablespoonful cornstarch with 1 gill of cold water, remove the fat from the gravy, add the dissolved cornstarch, stir for a few minutes over the fire ; add sufficient boiling water to make a creamy sauce, season with a little beef extract, salt and pepper to taste, boil 3 minutes, strain, pour 2 tablespoonf uls over the meat| 242 MEATa and serve the remaining Baace in a sauce bowl. Place 6 stuffed and baked tomatoes around the fillet and serve. Fillet of Beef & PAllemande.— Take 4 pounds of fillet of beef, remove with a small sharp knife the sinewy skin which covers it, lard with fine strips of larding pork, season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper ; lay the fillet in a roasting pan, pour 4 ounces melted butter over, set in a hot oven, and roast 10 minutes ; then add Yi gill of water and Y^ pint sour cream,* baste and roast 30 minutes, allowing 10 minutes to a pound. When done lay the fillet on a warm dish ; mix Ys tablespoonf ul cornstarch with 1 gill of cold water, add it to the sauce, stir for a few minutes over the fire ; add sufiicient boiling water to make a creamy sauce, boil 3 minutes ; then strain through a sieve, pour a little of the sauce over the meat, and serve the remainder in a sauce bowl, with the meat. Garnish with shaved horseradish ; half of it should be colored with a little pink coloring paste ; serve with compote and salad. (For Compote and Salad see my book Desserts and Salads.) Fillet of Beef k la Berlinolse. — Pare and trim 4 pounds fillet of beef, lard it closely with fine strips of larding pork, season with 1 even tablespoonful salt, 1 even teaspoonf ul pepper. Lay the meat in a roasting pan a little larger than the meat ; add 1 sliced onion, 1 small sliced carrot ; baste the meat with 2 ounces melted butter, set in a hot oven and roast 40 minutes, basting occasionally with its own gravy (if the vegetables should brown too much in bottom of pan, add 2 tablespoonfuls of water). At the same time drain off the liquor from a can of mushrooms, melt 4 ounces butter in a saucepan ; when hot, put in the mushrooms, add 1 even tea- spoonful salt, cover, and cook 16 minutes. When ready to serve» put the fillet on a warm dish, add Ys tablespoonful fiour to the gravy in pan, stir for a few minutes on top the stove, then add 1 cup- ful boiling water, 1 teaspooniul beef extract, Y» cupful mushroom liquor, a small bouquet ; season with Yt ^^^^ teaspoonful pepper

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