Roast Fillet of Beef

Ingredients

• a nicely trimmed fillet of beef
• a little oil
• salt
• pepper
• parsley
• a bay leaf
• a few slices of onion
• leave it 12 hours
• a squeeze of lemon

Method

1. 1

   Lard the beef fillet well and place it on a dish with oil, salt, pepper, parsley, bay leaf, and onion slices.

2. 2

   Marinate for 12 hours, turning frequently.

3. 3

   Roast before the fire and serve with its own gravy, adding a squeeze of lemon at the end.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 33. The excerpt below is the record exactly as published.

Boast Fillet of Beef. Have a nicely trimmed fillet of beef; lard it thoroughly well ; place it on a dish, with a little oil, salt, pepper, parsley, bay leaf, and a few slices of onion ; leave it 12 hours, and turn it frequently. Eoast it before the fire, and serve with its own grav}^, into which at the last add a squeeze of lemon. 235. — Beef and Macaroni. Slice 2 large onions and fry them very thoroughly in a little butter. Have a small fillet of the rump, about IJ pound ; lard it; put it in the stewpan, with the onions and 2 pints of water or stock. If you use water, you must add a few vegetables. Simmer gently for 2 hours ; now add half a pound of macaroni, and stew gently for another 35 minutes. Take out the MEATS AND BIRDS. 95 beef and dish it up with some of the gravy. Stiain the macaroni; put it back on the fire, with a small lump of butter and about 2 J ounces of grated Parmesan cheese; stir it over the fire for 2 minutes, and serve either round the beef or in a separate dish. Must be dished up very hot. 236. — Fillet of Beef “ Braise a la Puree de Tomates.” Put the beef in a stewpan, with a small quantity of light white wine, 1 tablespoonful of brandy and good stock, an onion, carrot, bay leaf, a bunch of thyme and parsley, pepper and salt. Bring it rather cpiickly to a boil ; skim it very carefully ; then let it simmer till done, either by the side of the fire or in the oven. Take out the beef ; skim the sauce again carefully, and strain it ; put it back on the fire to re- duce, then add to it a very thick puree of tomatoes. Simmer together for 10 minutes, and serve it round the beef. 237. — Silver Side of Beef Stewed. Put 6 or 7 pounds of beef in a stewpan, with 2 cari-ots cut in four, 1 or 2 onions, a small handful of dried vegetables (or fresh leek, parsnip, celery), 3 cloves, a small bunch of parsley, a sprig of thyme, 1 bay leaf, half a ball of browning, 2 tablespoonfuls of ketchup, 1 glass of .sherry or other white wdne, 11- 0(3 WHOLESOME COOKERY. to 2 pints of water, salt and pepper to taste. Shut up the stewpan very tightly and stew gently for 3 hours. A short time before dishing, take out the beef, strain the gravy, thicken it with a little flour. Put the beef in again to warm, and serve quite hot. (Vegetables can be used for a soup next day.) It is an improvement to lard the beef, and to cook a white calf’s foot with it. The calf’s foot can be used either with sauce or fried in batter. 238. — Cold Galantine of Beef. Take a well-shaped piece of silver side of the round, about 5 pounds, without bone or fat ; lard it and tie it up tight. Put in a saucepan 1 onion sliced, 1 carrot sliced, 1 tablespoonful of butter hot, any trimmings of veal or liver you may have (if you have none, add a calf’s foot), and 2 quarts of broth or stock. Put in the beef; add pepper, salt, 3 cloves, 2 bay leaves, some parsley, chopped shallot ; place on a good fire for a few minutes and skim, then draw it to the side of the fire, and let it simmer gently for four hours or more. Put the beef into a large mould ; strain the gTavy through a piece of muslin, and pour it into the mould ; let it stand till cold. Then remove any fat that may have set round it. The calf’s foot can be boned and used either with sauce, or egged, bread-crumbed, and fried. MEATS AND BIRDS. 97 239. — Haricot of Mutton. Cut up a breast of mutton ; toss the pieces in butter, till they are slightly coloured : thicken the butter with flour. Put back the meat; add some stock, a few potatoes, an onion or two, a little thyme, parsley, pepper, salt, bay leaf

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