Mock Fillet

Ingredients

• a good-sized flank steak
• a cupful of chopped celery and onion mixed
• a bay leaf
• half a pint of stock or water
• a teaspoonful of salt
• two tablespoonfuls of butter
• two of flour
• half a pint of strained tomatoes
• a teaspoonful of Worcestershire sauce
• half a teaspoonful of salt

Method

1. 1

   Remove muscle from flank steak, cover with parsley, onion, and pepper.

2. 2

   Roll, tie, and place in a pan with celery, onion, bay leaf, stock, and salt.

3. 3

   Bake for 1 hour, basting frequently.

4. 4

   Prepare sauce with butter, flour, tomatoes, stock, Worcestershire sauce, and salt.

5. 5

   Serve with potato croquettes and spinach.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 7. 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 lengthwise, tie it in three places, giving it the shape of a fillet. 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 teaspoonful of salt. Bake for one hour in a quick oven, basting frequently. My Best 250 Recipes 31 When done dish and remove the strings. Rub together in the pan two tablespoonfuls of butter and two of flour ; add half a pint of strained toma- toes and a half a pint of stock, and stir constantly until smooth. Add a teaspoonful of Worcester- shire sauce, half a teaspoonful of salt

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