Fillets of Beef aux Anchois
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve very hot in a boat.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 166. The excerpt below is the record exactly as published.
Fillets of Beef aux Anehois. — Cut the beef into oval fillets three and a half inches long, two and a half wide, and three-quarters of an inch thick, and cut for each a slice of fat the size of and twice the thickness of a half-crown. Let the fillets marinade all night. Take a small saute-pan, melt half an ounce of butter in it over a brisk fire, and fry the fillets one by one, four minutes on each side, being careful that the butter does not burn. Fry the fat by itself last. Drain the fillets and arrange them on a hot dish with a slice of fat between each. Lay two fillets of anchovy on each fillet. For the sauce drain and wipe two anchovies, pound and pass them through a sieve, add the anchovy pulp to half a pint of good veloute sauce, heat it up, and just as you serve it stir in, off the fire, the yolk of an egg
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Cook this with the app: pantry check, scaling, and the assistant.