ROAST FILLET OF BEEF (Larded)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 75 min Total: 75 min
Yield
6.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Lard the beef with bacon.
  2. Put the beef into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning.
  3. Let it remain in this pickle for 12 hours.
  4. Roast it before a nice clear fire for about 1-1/4 hour.
  5. When done, glaze it.
  6. Pour some Spanish sauce round the beef, and serve the remainder in a tureen.
  7. It may be garnished with Spanish onions boiled and glazed.
Original Text
ROAST FILLET OF BEEF (Larded). 623. INGREDIENTS.—About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce, No. 411. Mode.—Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1-1/4 hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed. Time.—1-1/2 hour. Average cost, exclusive of the sauce, 4s. Sufficient for 6 or 8 persons. Seasonable at any time.
Notes
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