Mock Fillet

Ingredients

• Remove the muscle from a good-sized flank steak
• a cupful of chopped celery and onion mixed
• a bay leaf
• half a pint of stock or water
• a teaspoon of salt
• two tablespoons of butter
• two of flour
• half a pint of strained tomatoes
• half a pint of stock

Method

1. 1

   Remove the muscle from a good-sized flank steak and trim it in shape.

2. 2

   Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper.

3. 3

   Roll the steak crosswise, tie it in three places, giving it the shape of a filet.

4. 4

   Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoon of salt.

5. 5

   Bake for one hour in a quick oven, basting frequently.

6. 6

   When done dish and remove the strings.

7. 7

   Rub together in the pan two tablespoons of butter and two of flour; add half a pint of strained tomatoes and half a pint of stock, and stir constantly until smooth.

8. 8

   Add a teaspoon of Worcestershire sauce, half a teaspoon of salt, and strain it over the 'fillet.' Serve with potato croquettes and spinach.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 153. The excerpt below is the record exactly as published.

Mock Fillet Remove the muscle from a good-sized flank steak and trim it in shape. Cover it with chopped parsley, then with chopped onion, and dust it lightly with pepper. Roll the steak crosswise, tie it in three places, giving it the shape of a filet. Put it in a pan with a cupful of chopped celery and onion mixed, a bay leaf and half a pint of stock or water, and a teaspoon of salt. Bake for one hour in a quick oven, basting frequently. When done dish and remove the strings. Rub together in the pan two tablespoons of butter and two of flour; add half a pint of strained tomatoes

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