Larded Tenderloin

Ingredients

• Trim the tenderloin
• fresh or salt pork cut in two inch strips
• one-quarter of an inch square
• a sliced onion
• sliced carrot
• bay leaf
• parsley in branches
• some butter on top of the meat
• one cup of stock or water

Method

1. 1

   Lard the tenderloin with pork strips, lay them in rows.

2. 2

   Put in a pan with onion, carrot, bay leaf, parsley, and butter.

3. 3

   Bake in the oven, basting continuously for about 35 minutes.

4. 4

   Remove grease, add stock or water, reduce, season with salt and pepper, and strain.

5. 5

   Serve with Madeira sauce if desired.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.

Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three- quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water

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