Fillet of Beef en Casserole
From The book of plain cooking, 1904
Cooking in a casserole preserves all the goodness of the beef.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 19. The excerpt below is the record exactly as published.
Fillet of Beef en Casserole To cook a nice thick piece of the fillet of beef in a casserole preserves all its goodness. Place it in the casserole with a good-sized piece of butter, a dusting of flour, pepper, and salt, and about a teacupful of clear stock
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