Fillets of Beef with Mushrooms

Ingredients

• a piece of rump steak
• three-quarters of an inch thick
• Melt some butter in a baking-tin
• half a pound of button mushrooms
• the juice of half a lemon
• a liqueur-glass of sherry

Method

1. 1

   Cut the steak into rounds, let them stand in melted butter, then fry in hot butter.

2. 2

   Prepare Italian sauce with ketchup and sherry, cook mushrooms in the sauce, add lemon juice, and serve with fillets arranged in a crown shape.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Fillets of Beef with Mushrooms Take a piece of rump steak, cut it into rounds the size of a five-shilling piece three-quarters of an inch thick, and trim. Melt some butter in 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 very hot butter or good dripping, turning them so as to let both sides colour. Make some Italian sauce, into which a little tomato ketchup and a liqueur-glass of sherry has been 56 COOKERY A LA MODE added. Take half a pound 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.