Fillets of Beef with Mushrooms

Ingredients

• a piece of rumpsteak
• slices three-eighths of an inch thick
• some butter
• a tablespoonful of butter
• a tablespoonful of flour
• half a basketful of button mushrooms
• the juice of half a lemon
• a little colouring

Method

1. 1

   Cut and shape the rumpsteak, melt butter in a baking tin, and let fillets stand.

2. 2

   Fry in hot butter, turning to color both sides.

3. 3

   Make sauce with butter, flour, stock, and mushrooms.

4. 4

   Cook until mushrooms are done, add lemon juice, pour over fillets arranged in a crown shape.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Fillets of Beef with Mushrooms. Take a piece of rumpsteak, cut it in slices three- eighths of an inch thick and trim them to shape and size of a mutton cutlet. Melt some butter into a baking-tin, lay the fillets in this, and let them stand in a warm place for an hour or two. Then take them out and fry them in a very hot butter or good drip- ping, turning them so as to let both sides colour. Melt a tablespoonful of butter and mix it with a tablespoonful of flour. Moisten with some good stock free from fat, add a little colouring (Parisienne is best and cheap) and about half a basketful of button mushrooms neatly trimmed and washed. Let the sauce cook till the mushrooms are done, add the juice of half a lemon

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