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Larded Fillet of Beef
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Serve the sauce around the fillet with the mushrooms top side up, or serve sauce separately.
Presented as published in 1914. 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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 60. The excerpt below is the record exactly as published.
LAKDED FILLET OF BEEF. Time — 20-30 minutes in a hot oven. The tenderloin of beef is the fillet, and is taken from the under side of the sirloin cut. Wipe, remove fat and veins and any sinewy portions. Skewer into good shape and lard according to directions for lardoons. Place on a rack, sprinkle with salt and pepper, dredge with flour, place pieces of pork in bottom of pan. Bake in a hot oven thirty minutes, bast- ing frequently. Make a sauce of the gravy, using 2 T. butter, 2 T. flour and a cup of gravy or stock; add a cup of drained mushrooms
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