Fillet of Beef with Mushrooms

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

For the beef

Prepare the fillet as in the foregoing recipe, and braise it in the same way

For the sauce

three quarters of a pint of brown sauce
half an ounce of good glaze ↝ Carrots, glazed, cooked [Carrots]
one wineglass of sherry
a few washed peelings and stalks &c. from fresh mushrooms
the contents of a tin of button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
or half a pint of freshly cooked ones ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (7)

Prepare the fillet as in the foregoing recipe, and braise it in the same way
When the beef is cooked take it up and strain off the liquor, and remove the fat
Put the liquor to boil with three quarters of a pint of brown sauce, half an ounce of good glaze, one wineglass of sherry, and a few washed peelings and stalks &c. from fresh mushrooms
Boil this together, taking care to keep it well skimmed during the cooking
Wring through the tammy
Add to it the contents of a tin of button mushrooms, or half a pint of freshly cooked ones
Serve round the fillet dished up as in last recipe

Original Text

Fillet of Beef with Mushrooms.
(Filet de Bœuf aux Champignons.)
Prepare the fillet as in the foregoing recipe, and braise it in the same way; when the beef is cooked take it up and strain off the liquor, and remove the fat, and put it to boil with three quarters of a pint of brown sauce, half an ounce of good glaze, one wineglass of sherry, and a few washed peelings and stalks &c. from fresh mushrooms; boil this together, taking care to keep it well skimmed during the cooking, then wring through the tammy, add to it the contents of a tin of button mushrooms, or half a pint of freshly cooked ones, and serve round the fillet dished up as in last recipe.

Notes

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