Long Fillet of Larded Beef
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
Nutrition per serving
341Calories
24 gProtein
33 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories341 kcal
Protein24 g
Carbohydrates33 g
Fiber0 g
Sugars15 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2 g
Cholesterol28 mg
Sodium1353 mg
Potassium994 mg
Calcium28 mg
Iron2 mg
Magnesium38 mg
Phosphorus256 mg
Zinc1.3 mg
Copper0.5 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E0.3 mg
Vitamin K1.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate47 mcg
Choline87 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 37. The excerpt below is the record exactly as published.
LONG FILLET OF LARDED BEEF rilAKE a long fillet of tender beef, free it from fat. Take away the upper skin off one side with a sharp knife, and lard it with strips of larding bacon. Tie it round with some thin string to keep it firm. Place in a long braiser with a little fat, carrot, and onion. Let this fry for a little while, then place it in the oven with about one quart of good stock
Cook this with the app: pantry check, scaling, and the assistant.