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To Roast a Fillet of Beef
From Modern cookery, in all its branches, 1884
Serves 1
Serve with tomata sauce or brown gravy.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 183. The excerpt below is the record exactly as published.
TO ROAST A FILLET OF BEEF. Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife ; leave the fat on, trim off the skin, lard it through, or all over, or roast it quite plain ; baste it with butter
Cook this with the app: pantry check, scaling, and the assistant.