Pan Broiled Fillets of Beef

Ingredients

• Have fillets of beef cut one and one-half inches thick
• well-buttered frying pan

Method

1. 1

   Broil fillets in a well-buttered frying pan, turning every ten seconds for two minutes, then occasionally until half done.

2. 2

   Season with salt and pepper, reduce heat and finish cooking.

3. 3

   Serve with soft butter and Sultana Sauce.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 48. The excerpt below is the record exactly as published.

Pan Broiled Fillets of Beef — Sultana Sauce Carlsbad Potatoes Peas and Onions French Style Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee H ■ ^ NOVA SCOTIA CANAPES Cut white bread in one-third inch sHces; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them deHcately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan

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