To Fry Fillets of Beef (1)

Ingredients

• 2 oz. butter
• a teaspoon of pepper
• the same of salt
• 1 tablespoon of chopped parsley
• 1 tablespoon of flour
• made mustard
• hot tomato sauce

Method

1. 1

   Mix pepper, salt, parsley, and flour on a plate.

2. 2

   Cut beef into slices, cover with mustard, and dip into the mixture.

3. 3

   Fry in butter and arrange on a hot dish, pouring hot tomato sauce around.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 29. The excerpt below is the record exactly as published.

To Fry Fillets of Beef (i) (very good). — Undercut of beef, 2 oz. butter. Pepper, salt, parsley, flour, mustard, tomato sauce. Mix a teaspoon of pepper and the same of salt, i tablespoon each of chopped parsley and flour (more if there is much beef) on a plate. Cut the beef into small slices and cover with made mus- tard. Dip each piece into the plate, first one side and then the other, till it is well sprinkled with the ingredients. Fry in butter. Arrange on a very hot dish in a ring, the slices overlapping one another, and pour round hot tomato sauce. To Fry Fillets of Beef (2) . — Undercut of sirloin of beef, 1 lemon, 2 oz. butter, gravy. Cut the undercut into small slices ; fry them for eight minutes in two ounces of butter. Warm some good gravy and add 1 teaspoon of lemon juice, seasoning it to your taste. Put a mould of mashed potatoes in the centre of a very hot dish. Stand the fillets or slices of beef round it, leaning them against the side of the potatoes. Pour the gravy round and serve. Fillets of Beef with Mushrooms. — 1 lb. button mush- rooms, undercut of beef. Proceed as in preceding recipe, but make a sauce of 1 oz. of butter and 1 oz. of flour melted in a saucepan and smoothly mixed, add a little stock and the mush- rooms and a little lemon juice. Cook till the mushrooms are tender, and heap them on the dish instead of potatoes, lay the fillets in the dish and pour the sauce round. Serve very hot. Spiced Beef (pressed). — From 6 to 8 lbs. of the round, rump, or thick flank of beef ; | teaspoon each of pepper, mace, nutmeg, and mustard, all in powder ; 1 teaspoon of ground cloves and a little cayenne ; 4 oz. brown sugar ; 4 oz. salt. Mix all these in- gredients thoroughly together and rub the beef well with the mixture, taking care that every part of the joint is rubbed. Leave MEAT. 39 the joint in an earthenware pan with the mixture and turn it once in twenty-four hours. In twelve days the beef will be ready. It must then be washed but not left to soak, tie and skewer the joint into a good shape and put it into a stew-pan which is only just big enough to take it, and pour over it rather less than two pints of boiling water, a small onion, a carrot, a sprig of thyme and parsley, a bay-leaf, and a little bit of celery. Let it simmer slowly for three hours and skim occasionally, then take out the beef and put it in a deep dish. Press it, and when cold glaze it. To Salt Beef. — Take a piece of silver-side of the round weighing about 7 or 8 lbs. and cover it with brown sugar well rubbed in, and allow it to remain six hours ; then powder half an ounce of saltpetre and press this equally on all sides to give it a colour ; next cover it with common salt and let it stay till next day. Turn it and rub with the salt in the pan for five or six days, throwing the brine over it at the same time with a spoon. If salted in this way the meat will not become hard. Bubble-and-Squeak. — Boil some cabbage, drain it and press it, and cut small. Cut some thin slices of cold boiled beef, lean and fat together ; fry gently in butter or dripping till they are hot through, and put them on a very hot dish. Then put the cabbage into the frying-pan to get thoroughly hot, and serve on the dish with the meat arranged round it. Potato Pie. — Cold meat minced, potato. To every pound of minced meat allow a quarter of a pound of mashed potatoes and a little minced parsley. Mix well, and put into a pie-dish with some gravy, a tablespoon of ketchup or Worcester sauce, a good seasoning of pepper and salt, and cover with mashed potatoes. Bake for an hour. Another way. — Cut the cold meat into slices and put alternate layers of meat and mashed potatoes or sliced tomatoes, and seasoning as before and gravy. Cover with mashed potato and bake. Crumb Pie. — Proceed as for potato pie, but use bread-crumbs instead of potatoes, and put little bits of butter on the top. 40 M HAT. Curry. — Any meat will do, but raw meat is the best. In the latter case cut up i lb. rumpsteak into pieces the size of dice, and fry them in 2 oz. butter till the meat is nicely coloured and about half cooked. Now fry 2 or 3 moderate-sized onions and an apple finely sliced, till they are a rich red-brown colour, add to them, in the same pan, 2 tablespoons of curry powder and a little dust of cayenne and salt ; let this fry also ; then pour on to it a little boiling water or stock, about a third of a pint. Add the meat and stew gently till the sauce is thick and the meat tender. When using cooked meat it is unnecessary to fry the meat the first time, but otherwise proceed as in the recipe for raw meat. Serve with a dish of rice. Dry Curry. — Fry a minced onion in butter until lightly browned. Cut into pieces the size of dice, | lb. of cooked chicken, rabbit, or any white meat ; mix this with the onion and stir them together over the fire until the meat is hot quite through : sprinkle over it 1 tablespoon of curr

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