Fillet of Beef larded

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the beef

a fillet or piece of a rump ↝ Emu, full rump, raw [Poultry Products]
bacon ↝ Beef, bacon, cooked [Bacon]

For the sauce

cullis
lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
ketchup ↝ Ketchup [Tomato-based condiments]
scalded celery heads ↝ Celery, raw [Vegetables and Vegetable Products]
button onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (8)

Take a fillet or piece of a rump, force it and lard it with bacon.
Turn it round like a fillet of veal.
Roast it.
Glaize the top.
Serve it up with the following sauce made with cullis, lemon pickle, and ketchup.
Add likewise some scalded celery heads and button onions.
Stew till tender.
Put the sauce round the beef.

Original Text

Fillet of Beef larded.

Take a fillet or piece of a rump, force it and lard it with bacon, turn it round like a fillet of veal, roast it, glaize the top, and serve it up with the following sauce made with cullis, lemon pickle, and ketchup; add likewise some scalded celery heads and button onions; then stew till tender, and put the sauce round the beef.

[43]

Notes

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