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Fillet of Beef, Indian Style

Name: Fillet of Beef, Indian Style
Yield: 11 servings
Ingredients: Get a fillet of beef weighing about eight pounds; add two onions; two cloves stuck in each; a shred carrot; one head of celery; season with a tablespoonful of salt; moisten with half a bottle of sherry; one pint of good stock; half a pound of risotto; fill this hole with about a quarter of a pound of Italian salpicon; pass them through the yolks of three eggs well beaten

From Practical household cookery, 1891

Serves 11

Serve with Indian sauce apart.

Presented as published in 1891. 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

Nutrition per serving

575Calories

77 gProtein

22 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories575 kcal

Protein77 g

Carbohydrates22 g

Fiber0.6 g

Sugars2.1 g

Total Fat20 g

Saturated Fat7.7 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol259 mg

Sodium914 mg

Potassium1196 mg

Calcium61 mg

Iron7.3 mg

Magnesium70 mg

Phosphorus726 mg

Zinc16 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C2.5 mg

Vitamin A67 mcg

Vitamin E0.8 mg

Vitamin K5.2 mcg

Vitamin B62 mg

Vitamin B127 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate33 mcg

Choline242 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 104. The excerpt below is the record exactly as published.

FILLET OF BEEF, INDIAN STYLE. Get a fillet of beef weighing about eight pounds ; trino and cut off the sinewy skin which covers it with a thinly bladed knife; lard in the usual way with thin strips of fat bacon. Put the trimmings from the fillet in an oblong PRACTICAL HOUSEHOLD COOKERY. 243 or braizing-pan on the drainer ; laj the fillet on them ; add two onions with two cloves stuck in each, a shred carrot, one head of celery, and a " bouquet garni ; " moisten with half a bottle of sherry and one pint of good stock ; season with a tablespoonful of salt. Cover the pan and set it to simmer very slowly for about two hours, basting the meat frequently with its liquor while simmering. Meanwhile prepare a pint of Indian sauce (No. 185) in a stewpan apart; have also ready, and cold, half a pound of risotto (No. 108) which place on a slab or board, and make a hole in the centre ; fill this hole with about a quarter of a pound of Italian salpicon (No. 307), to which a pinch of cayenne has been added. Mix these well together with a table- spoon, then form the risotto into croquets, or the shape of corks ; pass them through the yolks of three eggs well beaten

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