559. ROASTED FILLET OF BEEF, A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Marinade
Roasting
Garnish
Instructions (15)
  1. Procure a good thick fillet of beef, trim and lard it in the usual manner.
  2. Place it in a large earthen dish.
  3. Strew over it carrot and onion cut into thin slices, thyme, bay-leaf, and branches of parsley, some thin slices of the top of a lemon, and a little mignonette pepper.
  4. Pour about a gill of salad-oil over the whole.
  5. Allow the fillet of beef to steep in this marinade for several hours—taking care to turn it over occasionally, so that it may absorb a portion of the oil impregnated with the flavour of the various ingredients contained in this kind of marinade.
  6. About an hour and a half before dinner, remove every particle of vegetable from the fillet of beef.
  7. Run a strong-made iron skewer through it lengthwise.
  8. Fasten it on the spit by tying it with string at each end.
  9. Put it down to the fire to roast—basting it frequently.
  10. Take care that the fire is not too fierce, as in that case the larding will be scorched, which would spoil not only its appearance, but also injure the flavour.
  11. Towards the last five minutes of the fillet's roasting, and before it is taken up from the fire, glaze over the larding with some thin light-coloured glaze, twice or thrice.
  12. Take it off the spit, and dish it up.
  13. Garnish it round with small turned potatoes, fried in clarified butter, placing at each end a bouquet of scraped horseradish.
  14. Pour a bright Financière sauce round it (No. 8).
  15. Glaze the fillet over afresh, and send to table.
Original Text
559. ROASTED FILLET OF BEEF, A L'ANGLAISE. Procure a good thick fillet of beef, trim and lard it in the usual manner, place it in a large earthen dish, strew over it carrot and onion cut into thin slices, thyme, bay-leaf, and branches of parsley, some thin slices of the top of a lemon, and a little mignonette pepper; pour about a gill of salad-oil over the whole, and allow the fillet of beef to to steep in this marinade for several hours—taking care to turn it over occasionally, so that it may absorb a portion of the oil impregnated with the flavour of the various ingredients contained in this kind of marinade. About an hour and a half before dinner, remove every particle of vegetable from the fillet of beef, run a strong-made iron skewer through it lengthwise, fasten it on the spit by tying it with string at each end, and then put it down to the fire to roast—basting it frequently; take care that the fire is not too fierce, as in that case the larding will be scorched, which would spoil not only its appearance, but also injure the flavour. Towards the last five minutes of the fillet's roasting, and before it is taken up from the fire, glaze over the larding with some thin light-coloured glaze, twice or thrice; take it off the spit, and dish it up; garnish it round with small turned potatoes, fried in clarified butter, placing at each end a bouquet of scraped horseradish; pour a bright Financière sauce round it (No. 8), glaze the fillet over afresh, and send to table.
Notes
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