Fillet of Beef with Mashed Potatoes
From Practical household cookery, 1891
Serves 1
Care should be taken that the fire is not too fierce to avoid scorching the lard.
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
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 105. The excerpt below is the record exactly as published.
FILLET OF BEEF WITH MASHED POTATOES. Procure a nice thick fillet of beef, trim and lard as for "Indian style." Put it in a deep earthenware dish, pour over it a gill of salad-oil, lay on the beef the shreds of an onion, with a few sprigs of parsley, a bay-leaf, and two good pinches of pepper; let it steep thus for at least three hours, turning over occasionally, so that the flavour of the different ingredients may be absorbed by the fillet. When properly steeped, shake off all the particles from the meat, run lengthwise a small iron skewer through it, fold the fillet with a well-oiled sheet of paper tied with string, and fix it to the roasting-spit with strong string. Put this in front of a moderate fire to roast for about two hours, taking care to baste it often with the oil in which the fillet was steeped. Half an hour before serv- ing — that is to say, an hour and a half after the fillet was first put before the fire — remove the paper, so that the fillet may take a nice brown colour in roasting. Do not forget the basting. When the fillet is properly cooked and nicely coloured, PRACTICAL HOUSEHOLD COOKERY. 245 make a good layer of mashed potatoes (No. 231) on a hot dish ; place the fillet on it ; pour a little half-glaze or good gi-avy
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Cook this with the app: pantry check, scaling, and the assistant.