Fillet of Beef I

Ingredients

• i fillet of beef
• i stalk of celery
• i small onion
• 4 cloves
• i small carrot
• 2 bay leaves
• i tsp. salt
• pieces of butter

Method

1. 1

   Remove all membranes and excess fat from the fillet.

2. 2

   Cut strips of larding pork 3 inches long, 1 inch wide, and 0.5 inch thick.

3. 3

   Chill the strips in ice water.

4. 4

   Lard the upper side of the fillet, slice the onion, carrot, and celery, and place them with the cloves and bay leaves in the bottom of the pan.

5. 5

   Place the fillet on the vegetables, season with salt and pepper, and cover with pieces of butter.

6. 6

   Dissolve salt in boiling water and pour into the pan.

7. 7

   Roast in a hot oven for 30 minutes, basting frequently.

8. 8

   Serve with mushroom sauce, if desired.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 58. The excerpt below is the record exactly as published.

Fillet of Beef II Ingredients : i fillet of beef i stalk of celery i small onion 4 cloves i small carrot 2 bay leaves Method : Remove all the membranes and excess of fat from the fillet. Cut strips of larding pork 3 inches long, | inch wide, and £ inch thick. Chill the strips in ice water. Lard the upper side of the fillet, slice the onion, carrot, and celery and place them with the cloves and bay leaves in the bottom of the pan. Place the fillet on the vegetables, season with salt and pepper, and cover with pieces of butter. Dis- solve i tsp. salt in \ c. boiling wat

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