Fillets of Beef Devilled

Ingredients

• One pound and a half of fillet of beef
• One ounce of butter
• One ounce and a half of flour
• One pint of stock
• One tablespoonful of cream
• Two tablespoonfuls of Worcester sauce
• One large teaspoonful of made mustard

Method

1. 1

   Melt the butter in a stewpan, add the flour, and stir it over the fire till it forms a brown roux; add the stock, and stir it till it boils.

2. 2

   Trim off all the fat and skin from the fillet, cut it into neat slices about half an inch thick, and put them into the sauce; cook them gently for about two hours.

3. 3

   Mix the mustard, Worcester sauce and cream together, and add it a few minutes before it is done.

4. 4

   Arrange the fillets on a hot dish and pour the sauce over them.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 11. The excerpt below is the record exactly as published.

FILLETS OF BEEF DEVILLED Ingredients One pound and a half of fillet One tablespoonful of cream. of beef. Two tablespoonfuls of Worcester One ounce of butter. sauce. One ounce and a half of flour. One large teaspoonful of made One pint of stock

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