Larded Beef

Ingredients

• some fillets of beef
• lardoons of bacon
• two tablespoon fills of white stock
• the same of cream
• a little salt
• a little pepper

Method

1. 1

   Lard beef fillets with bacon, bake covered for 20 minutes, basting constantly.

2. 2

   Prepare sauce with stock, cream, salt, and pepper from the baking tin, stir until thick, and serve over the beef.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 60. The excerpt below is the record exactly as published.

Larded Beef. Take some fillets of beef ; cut from the under-cut of sirloin about the size of the top of a breakfast cup. Cut some lardoons of bacon, which should be fat, and cut close to the rind ; they should be about two inches long and the DOMESTIC COOKERY. 105 third of an inch square. Put each lardoon into a larding needle, just so much as will hold it firmly ; draw the needle through the beef and part of the lardoon with it, leaving about an inch on either side ; repeat until the surface of the beef is covered with lardoons of bacon. Place the fillets on a deep baking tin, cover it with a buttered paper ; bake twenty minutes in a hot oven; baste them constantly. When done put them on a hot dish, and pour over a sauce made as follows : — Take the tin in which the fillets have been cooked, pour off the fat, put in two tablespoon fills of white stock and the same of cream, a little salt

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