Fillet with Tomatoes

Ingredients

• 1 teaspoon made mustard
• j teaspoon salt
• I teaspoon pepper
• (1 teaspoon minced parsley.)
• Cut the slices of bread the same size as the fillets.
• 1 tablespoon butter
• four slices of tomatoes

Method

1. 1

   1.

2. 2

   Cut the rounds from the fillet to get two round slices from the middle of the tomato about half-an-inch thick.

3. 3

   2.

4. 4

   Paint each side of the fillets with mustard.

5. 5

   Mix flour, pepper, and salt together and turn the fillets in the mixture.

6. 6

   3.

7. 7

   Melt 1 tablespoon butter in a saucepan, add fillets, cook for about 2 minutes on each side.

8. 8

   4.

9. 9

   Add another tablespoon of butter, cook tomatoes for a minute on each side.

10. 10

    5.

11. 11

    Fry the bread in the remaining fat until golden.

12. 12

    6.

13. 13

    Assemble on a dish with bread, tomato, and fillet topped with mixed butter and parsley.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 49. The excerpt below is the record exactly as published.

J teaspoon made mustard. j teaspoon salt. I teaspoon pepper. (1 teaspoon minced parsley.) Slice the tomatoes 1. Cut the rounds from the fillet. so as to get two round slices from the middle of the tomato about half-an-inch thick. Cut the slices of bread the same size as the fillets. 2. Paint each side of the fillets with a little mustard. Mix the flour, pepper and salt together and turn the fillets in the mixture. 3. Put one tablespoon butter in the flat saucepan, when melted and singing, put in the rounds of fillet, cook for about two minutes over a slow fire, turn them over and cook for another two minutes. Take the fillets off and keep them hot between two plates. 4. Add one tablespoon butter to the fat left in the saucepan, when melted and singing, put in the four slices of tomatoes, give them one turn each side and then set them aside with the fillets. a 102 MUTTON AND BEEF. 5. Fry the bread to a good yellow colour in the fat that remains in the saucepan. 6. Mix the remaining half-tablespoon unmelted butter with the parsley (if you have any). Get your dish ready and place on it the rounds of bread, putting on each round of bread a round of tomato and then a round of fillet (place on top of each fillet a little dab of mixed butter and parsley). Note. This dish can also be made with mutton cut from the saddle. It is a nice dish for an entr6e. Braised Steak. (II). 2 lbs. steak. 1 large tablespoon butter

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