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Fillet of Beef (a la creme)
From Tried favourites cookery book, 1909
Serves 1
Cream will be a pale brownish color due to the fat.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 36. The excerpt below is the record exactly as published.
Fillet of Beef (a la creme). Get fillet of roasting beef ] i-emove fat and skin. Sprinkle over pepper and a little salt. SkeAver it into nice shape, and lard it with fat bacon. Place it on baking tin ; jDlace over meat a large piece of butter, and cook it slowly in the oven, basting frequently. lb. beef takes half-an-hour to cook). When ready, pour off fat, and pour round beef 1 gill cream
Cook this with the app: pantry check, scaling, and the assistant.