Stuffed Tenderloin

Ingredients

• 2 large tenderloins
• 1 c. stale bread crumbs
• J^T. salt
• f.g. cayenne
• 2 T. finely chopped parsley
• 1 tb. butter, melted

Method

1. 1

   Trim and wipe tenderloins.

2. 2

   Cut with sharp knife, making three or four lengthwise cuts, so that tenderloins may be spread out about thick.

3. 3

   Sprinkle with salt and pepper; spread one piece with dressing.

4. 4

   Place other tenderloin over this; tie securely or sew along edges.

5. 5

   Place in baking pan with a little dripping.

6. 6

   Bake in moderate oven 45 to 60 mins.

7. 7

   Baste every 10 mins. with 1 tb. dripping in 3^ c. boiling water.

8. 8

   Serve with Brown Gravy and Red Currant Jelly.

9. 9

   Note, — Dressing may be seasoned with sage and onion.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 17. The excerpt below is the record exactly as published.

STUFFED TENDERLOIN. 2 large tenderloins. 1 c. stale bread crumbs. J^T. salt. f.g. cayenne. 2 T. finely chopped parsley. 1 tb. butter, melted

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