Roast fillet of beef

Ingredients

• your fillet of beef
• salad oil
• salt
• pepper
• parsley
• slices of raw onion
• a laurel-leaf

Method

1. 1

   Dress and lard your fillet of beef, and put to soak in salad oil with a little salt, pepper, parsley, slices of raw onion, and a laurel-leaf, for twelve hours.

2. 2

   Roast on the spit for three quarters of an hour.

3. 3

   Serve with its own gravy, simply adding a few drops of vinegar or the juice of a lemon.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 8. The excerpt below is the record exactly as published.

Roast fillet of beef. Pommes de terre sautées, Fried potatoes. Meringues à la Chantilly. Meringues à la Chantilly. Soup with crusts of bread. " Lay slices of toasted crust of bread in a deep dish, and moisten with uncleared stock, put the dish into the oven until the toast is brown and quite dry ; place the crusts in the soup- _tureen and pour the necessary quantity of cleared stock over them. Baked whiting with sweet herbs. Clean the whiting and lay in a baking dish which has been previously buttered and sprinkled with chopped parsley, onion, a little salt, and scraped nutmeg. After placing the whiting in the dish, pour a little fresh melted butter over them, and moisten with equal quantities of white wine and stock. Put the dish in the oven, and when the whiting are half cooked, turn them carefully; when sufficiently done, turn their juice into a saucepan, being careful not to disturb the whiting, add some melted butter and flour to the sauce and boil, add a few drops of lemon juice when ready and a pinch of white pepper. Pour the hot sauce over the whiting, and serve in the same dish in which they have been cooked. Roast fillet of beef. Dress and lard your fillet of beef, and put to soak in salad oil with a little salt, pepper, parsley, slices of raw onion, and a laurel-leaf

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