Roast Fillet of Beef in Matelote

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (2)
  1. Remove all the skin and rough fat from the fillet, tie the latter up, oil it well, place a piece of fat bacon over it, and then wrap it in a buttered paper.
  2. Roast about an hour for two and a half pounds, keeping it well basted, then remove the paper, cut the fillet crossways into neat slices without removing them from each other, and place them so on a dish, and garnish round with braised ox-palates and slices of
Original Text
Roast Fillet of Beef in Matelote. (Filet de Bœuf rôti en Matelote.) Remove all the skin and rough fat from the fillet, tie the latter up, oil it well, place a piece of fat bacon over it, and then wrap it in a buttered paper. Roast about an hour for two and a half pounds, keeping it well basted, then remove the paper, cut the fillet crossways into neat slices without removing them from each other, and place them so on a dish, and garnish round with braised ox-palates and slices of
Notes
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