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Stuffed Fillet of Beef

Name: Stuffed Fillet of Beef
Yield: 4 servings
Ingredients: Take a fillet of beef about 3 lb. weight; 3 oz. of bread crumbs; 2 tablespoonfuls of chopped parsley; 2 of chopped sage; 1 oz. of Hugon's beef suet; 1 egg; salt and pepper; salt and pepper; marinade of oil and vinegar

From Miss Cameron's cookery book, 1898

Serves 4

A delicious alternative to plain roast.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

635Calories

80 gProtein

16 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein80 g

Carbohydrates16 g

Fiber1.4 g

Sugars1.4 g

Total Fat28 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol266 mg

Sodium378 mg

Potassium1167 mg

Calcium108 mg

Iron8.6 mg

Magnesium76 mg

Phosphorus749 mg

Zinc17 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C0.3 mg

Vitamin A26 mcg

Vitamin E1 mg

Vitamin K24 mcg

Vitamin B62 mg

Vitamin B127.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate49 mcg

Choline245 mg

Caffeine0 mg

Water255 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 26. The excerpt below is the record exactly as published.

Stuffed Fillet of Beef. Take a fillet of beef about 3 lb. weight, and split it lengthwise half through. Make a stuffing of 3 oz. of bread crumbs, 2 tablespoonfuls of chopped parsley, and 2 of chopped sage, salt and pepper, 1 oz. of Hugon's beef suet, and 1 egg ; mix well, and fill the cavity in the fillet ; sew together, and lay in a marinade of oil and. vinega

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