Tenderloin of Beef with Spaghetti, Milanese Style

Ingredients

• The filet or tenderloin of beef
• a slice of fat pork
• a carrot, a turnip, and an onion peeled
• a turnip
• an onion peeled
• a tablespoonful of salt
• a fagot or bouquet of sweet herbs
• a pint of the broth from the meat
• a tablespoonful of butter
• a tablespoonful of flour
• the small kind of Italian macaroni called spaghetti

Method

1. 1

   Braise the trimmed filet with fat pork and vegetables.

2. 2

   Cook slowly for an hour.

3. 3

   Boil spaghetti for ten minutes, drain, and cool.

4. 4

   Make a sauce with butter and flour, adding broth.

5. 5

   Warm spaghetti in the sauce before serving with the filet.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 174. The excerpt below is the record exactly as published.

a tablespoonful of flour mixed smoothly with a little of the REMOVES {RELEV&s). 3 15 gravy, boil the gravy for one minute, season it palatably with salt and pepper, add to it three tablespoonfiils of wine or tomato-catsup, and serve it with the beef. BEEF "k LA VAUBE. As has been shown in the chapter on Carving, beef with strips of fat salt pork inserted with the grain of the meat may be cooked and served like beef a /a mode. Vegetables cut with a iluted knife, or with vegetable-scoops, as shown in the chapter devoted to vegetables, can be used as a gar- nish for beef a la daube ; or it may be cooked and served as directed in the preceding recipe, omitting the stuffing. LARDED FILET OF BEEF WITH TOMATOES. After a. filet or tenderloin of beef is trimmed, wipe it with a wet cloth, lard it as directed in the recipe for fricandeau of veal, and either roast or bake it according to the direc- mm Larded Filet of Beef with Stuffed Tomatoes. tions already given. Before placing the filel to cook, it is well to protect the lardoons with buttered paper. While the filel is being cooked, wipe as many medium-size fresh tomatoes as will surround it, and stuff and bake them as directed in the recipe for stuffed tomatoes. Just before the filel is done, remove the buttered paper, so that the lar- doons may brown ; arrange the filet on a hot dish with the tomatoes around it, as shown in the accompanying cut, and serve it hot. Very small hearts of lettuce, closely 3l6 PRACTICAL AMERICAN COOKERY. 'trimmed, are used as part of the garnish, if they are in season. The lardoons are sometimes cut from boiled tongue, when there is any objection to the use of pork or bacon ; but the tongue does not help to brown the meat. If beef-fat is tough enough to pull through the meat without breaking, it is the best substitute for larding pork. TENDERLOIN OF BEEF WITH SPAGHETTI, MILANAISE STYLE. The filet or tenderloin of beef is excellent braised, and served with a small kind of Italian macaroni called spaghetti, or threads. After tht filet is trimmed, lay it in a braising-pan with a slice of fat pork under and over it, and a carrot, a turnip, and an onion peeled, a tablespoonful of salt, and a fagot or bouquet of sweet herbs made by tying together a few sprigs of parsley, a bay-leaf, a sprig of thyme or marjo- ram, and a dozen cloves and peppercorns, and add enough boiling water to cover it. The braising-pan is then closed, and the meat cooked slowly for an hour. Meantime the spaghetti is boiled for ten minutes in salted boiling water, and then drained and laid in cold water. A sauce is made by browning together a tablespoonful each of butter and flour, and then gradually mixing with them a pint of the broth from the meat. The sauce may be made more elabo- rate by putting into it small bits of cold chicken or tongue. Just before 'Caz filet \s, taken up, the spaghetti is taken from the cold water, and warmed in the sauce. The filet is dished with the spaghetti as a garnish, and served hot. FRESH TONGUE, BOILED. Fresh beef, calf, pig, or lamb tongue, or those which have been only slighdy salted, make a very nice dish. To prepare them, soak them over night in plenty of cold water REMOVES (RELEV&S). 317 lo freshen them slightly if they are salted, or to blanch them if they are fresh. The next day put them over the fire with cold water for salted tongues, or boiling water for fresh ones : allow twenty minutes to each pound for boiling, from the time they begin to boil. A lemon sliced, or a cupful of vin- egar, and a teaspoonful each of whole cloves and pepper- corns, boiled with tongues, greatly improves their flavor. When they are done, take them up, remove the skin, and return them again to the pot-liquor to keep hot ; or, if they are to be used cold, let them cool in it. At the table, slice them in rather long slices, beginning near the tip. All the fleshy parts and the fat near the roots of the tongues will serve to make excellent hash when cold. ROBERT SAUCE. Serve with the tongues a hot sauce, made as follows : Chop a peeled onion in quarter-inch dice, and fry it in a tablespoonful of butter

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