Fillet of Beef a la Nelson

Ingredients

• a good-sized tenderloin
• three quarts of water
• a handful of salt
• the same of sugar
• half ounce of cloves
• half ounce of whole pepper
• one sliced lemon
• one onion
• four bay leaves
• thyme
• two cups of vinegar
• twenty-four small carrots
• twenty-four onions
• one dozen onions
• some butter
• some olives
• some parsley

Method

1. 1

   Soak the tenderloin in a pickle of water, salt, sugar, cloves, pepper, lemon, onion, bay leaves, and thyme for 24 hours.

2. 2

   Add vinegar, roast the meat with butter, and gradually add the strained pickle.

3. 3

   Prepare stuffing with carrots and onions, decorate the plate with beef in the center and stuffed onions around.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.

ILLET OF BEEF, a la NELSON. Take a good-sized tenderloin, lay it in the following pickle for twenty-four hours: In three quarts of water put a handful of salt, the same of sugar, half ounce of cloves, half ounce of whole pepper, one sliced lemon, one onion, four bay leaves, thyme, boil up; add two cups of vinegar, when cold, lay in the meat. Next day take out the meat, strain the pickle, boil down, lard the * meat, lay in a pan, pour over half pound of butter and roast in the oven until brown, about three hours, gradual- ly adding the strained pickle. While the meat is roast- ing, prepare the following stuffing: Twenty-four small carrots, twenty-four onions, cook soft in salt water, stuff* one dozen onions with the stuffing, by cutting out the center, simmer in butter with some olives, decorate the plate, lay beef in the middle and lay the onions and vegetables around with the olives and parsley. Can be used cold. FILLET OF BEEF, a la JARDINIERE. Finish a fillet by larding and roasting and decorate with all kinds of vegetables; cut in fancy designs and boil in salt water, select at least three colors; make a sauce entree to it and use parsley to decorate. BEEF WITH CREAM. Make the day before needed the following cream: Six ounces of butter, browned, with a spoonful of flour, one chopped shalotte; add to it one and a quar- ter quarts of milk and let boil; remove from the fire, add white pepper, some salt, half of a nutmeg and pour over the meat; use either a short rib roast or a piece of the loin, or a nice piece of the round. Next day put the meat in the oven, strain the cream, and use for basting; strain fhe gravy, add one quart cream; trim the edge of dish with flowers made of pie crust. FRESH BEEF TONGUE, with Mushroom Sauce. Boil a fresh tongue in enough water to cover it, adding a little salt; when tender, pull off the skin [49] while hot; make a mushroom sauce and boil up the tongue in it. Can be served whole or cut in slices, with roast potatoes. BEEF TONGUE IN JELLY. Boil a fresh tongue cut 'in slices and lay in mould. Pour over clear meat jelly. BEEF TONGUE AND SPATZEN. Boil until tender a tongue, skin while hot; put back into the water to cool and it will be juicy. Make a dishful of spatzen, fry them; cut up the tongue, make a brown sauce, lay the tongue in the middle of the dish and around the spatzen: pour over the sauce and serve. BEEF GULASH. Cut up in square pieces three pounds of lean beef, add one quart of stock or one quart of water and a quar- ter of pound of butter, three spoonfuls of vinegar, salt and a little cayenne pepper, a few bay leaves; when soft, make the sauce of brown flour. Serve hot with toast. HASH OF BEEF. Cut boiled soup meat in small square pieces, the same quantity of raw potatoes, a little onion, pepper and salt; put in a dish, add a little butter and a cup of water; set in the oven until done. BEEF FRICADELLES. Cold beef chopped fine, the same of soaked bread, two or three ^ggs, salt and pepper, parsley; shape in flat pieces and fry in cooking outter. FILLED OX TAILS. Take two ox tails, use the large part, take out the bones, stuff them and roast slowly in the oven; baste often and add a little butter. [50] ROAST VEAL a la BECHEMAL. Trim and lard a hind quarter, lay it in butter, add pepper and salt; roast brown; make sauce a la Bechemal and serve with small peeled baked potatoes. STUFFED BREAST OF VEAL. Get a good sized breast of veal, have the bones taken out, cut a pocket in, make a good stuffiug, fill in the {>ocket; sew up and roast in the oven with butter and a ittle water; when done strain gravy and make sauce. SIMMERED VEAL. Get a piece of the ribs or breast; cut in pieces; salt and pepper; lay in hot butter; brown and add a quart of hot water, two bay leaves; simmer until tender; strain and make cream sauce; serve with dumplings. O ' , . •, ^ JfEAL FRICANDAUX. Out of the hind quarter cut nice clean pieces, no bone or skin; lard them on one side; from the bones and trim- mings cook a nice brown sauce, adding a little spice, carrots and onions, heat some butter

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