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Ossenhaas (Fillet of Beef)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. 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
586Calories
79 gProtein
7 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein79 g
Carbohydrates7.3 g
Fiber1 g
Sugars1.1 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol278 mg
Sodium331 mg
Potassium1426 mg
Calcium79 mg
Iron8.2 mg
Magnesium85 mg
Phosphorus779 mg
Zinc19 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C22 mg
Vitamin A41 mcg
Vitamin E0.8 mg
Vitamin K97 mcg
Vitamin B62 mg
Vitamin B129.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate36 mcg
Choline227 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 90. The excerpt below is the record exactly as published.
ssenhaas (Fillet of Beef.) Select a short fillet of beef, trim it, and cut it into eight slices about half an inch thick and two and a half inches square. Sprinkle these over with salt, put them into a basin with six tablespoonfuls of butter warmed and slightly oily, squeeze over a little lemon juice, and let them remain for an hour. Dip them lightly in flour, put them over a clear fire, and cook them for five or six minutes, turning them, to cook both sides. Put a pile of mashed potatoes in the centre of a dish, arrange the slices round it, pour round Dutch sauce, and serve with sprigs of parsley for garnish, along with Brussels sprouts and cucumbers
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