Stuffed Tenderloin
From The Rural cook book, 1907
Serves 4
Ensure to use a good-sized tenderloin for best results.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 28. The excerpt below is the record exactly as published.
Stuffed Tenderloin. — Procure a good-sized tenderloin, slit one side open and lay within a dressing made as follows : One cupful of dry grated crumbs, one tablespoonful of minced parseley, one large teaspoonful of mixed sweet herbs, thyme. Summer savory, sweet marjoram and sage, one heaping teaspoonful of liuely chopped onion fried in one tablespoon- ful of butter, one-half teaspoonful salt, one saltspoonful pepper. If this amount of butter does not make it moist enough add a trifle more melted butter, but no water. Stuff the tenderloin and sew up the opening. If it is not fat place two or three slices of bacon over the top, fastening with wooden toothpicks. Rub into the meat one teaspoonful of salt, one- fourth teaspoonful of white pepper. Dust with flour and roast. When done remove the tenderloin to a heated platter and put the roasting pan on top of stove, adding one tablespoonful of flour to the gravy which it contains. When thoroughly browned add a cupful of hot water, two tablespoon fuls of chopped gherkins, and one tablespoonful of finely- chopped olive
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