Roast Fillet

Ingredients

• The fillet
• plentifully larded
• all of the sinewy skin and gristle removed
• a cupful of brown stock
• salt
• pepper
• chopped parsley
• bay leaf
• cloves
• a tablespoonful of butter
• a tablespoonful of flour
• a canful of mushrooms
• a little Madeira or sherry

Method

1. 1

   Lard the fillet, remove sinewy parts, place in a baking pan with vegetables, pour over stock, season, and cook in a hot oven for thirty minutes.

2. 2

   Make gravy with butter, flour, and stock, add mushrooms and sherry, and serve around the fillet.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 13. The excerpt below is the record exactly as published.

ROAST FILLET. The fillet should be plentifully larded and all of the sinev/y skin and gristle removed from the top, and most of the fat from the under side. Then place in a baking pan thin slices of larding or pickled pork, chopped onion, carrot, turnip, and celery; then place the fillet on this. Pour over it a cupful of brown stock, salt and pepper, chopped parsley, bay leaf, and cloves. Cook in a hot oven for thirty minutes, basting frequently. When done, drain off the gravy and remove grease from the top. Take a tablespoonful of butter, add a tablespoonful of flour, cook together until they are brown. Add the gravy and a little brown stock — a cupful in all — stir until it boils, add a canful of mushrooms, chopped, and let it simmer for five minutes; then add a little Madeira or sherry

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