Roast Tenderloin of Beef

Ingredients

• a piece cut from the largest end of the tenderloin
• season nicely with salt
• season nicely with pepper
• the slightest suspicion of nutmeg
• add a little hot water or stock
• half a pint of hot water
• half a gill of sherry
• a teaspoonful of browned flour
• a few chopped mushrooms
• a few young carrots
• a few turnips
• a few potatoes

Method

1. 1

   Select a piece cut from the largest end of the tenderloin, trim off most of the fat, and cut away the tough case-like covering.

2. 2

   Lard it nicely, put it in a baking tin, surround it with young carrots, turnips, and potatoes; season with salt, pepper, and nutmeg.

3. 3

   Add hot water or stock, and bake.

4. 4

   When done, pour in hot water, let it simmer, strain into a frying pan, add sherry and browned flour, simmer and stir until thick, then add chopped mushrooms and serve with the meat.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 21. The excerpt below is the record exactly as published.

Roast Tenderloin of Beef. — Select a piece cut from the largest end of the tenderloin, trim off most of the fat, and cut away the tough case-like covering. Lard it nicely, put it in a baking tin, surround it with a few young carrots, turnips, and potatoes ; season nicely with salt, pepper, and the shghtest suspicion of nutmeg. Add a little hot water or stock, and bake. When done put the pan on top of the range, pour in half a pint of hot water, and let it simmer a moment, then strain into a frying pan ; add half a gill of sherry and a teaspoonful of browned flour ; simmer and stir ; when quite thick add a few chopped mushrooms

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