Fillet of beef

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Time
Cook: 120 min Total: 120 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
for marinade
for wrapping and roasting
for serving
for larding (optional)
Instructions (5)
  1. Remove all the superfluous fat taken from 3lb. or 4lb. of beef fillet, tie it neatly into shape, and marinade for one or two hours with oil or clarified butter, sliced carrot, turnip, herbs of all kinds, peppercorns, and sliced lemon.
  2. When to be cooked wrap the fillet in a well-greased sheet of paper, strewing it with the marinade, vegetables, and a few drops of oil.
  3. Fasten it up tightly, and roast or bake it, basting it generously, and cook it for about two hours for 4lb. or 5lb. of meat.
  4. Then remove the paper, and brown it a little in front of the fire, after wiping off the herbs, etc., and serve garnished with horseradish or horseradish sauce in a boat, and any good brown sauce to taste, round it.
  5. The fillet can also be larded with nice lardons of fat bacon rolled in quatre épices, carefully trimming them with a pair
Original Text · last edited 4 days ago
Fillet of beef.—Remove all the superfluous fat taken from 3lb. or 4lb. of beef fillet, tie it neatly into shape, and marinade for one or two hours with oil or clarified butter, sliced carrot, turnip, herbs of all kinds, peppercorns, and sliced lemon. When to be cooked wrap the fillet in a well-greased sheet of paper, strewing it with the marinade, vegetables, and a few drops of oil. Fasten it up tightly, and roast or bake it, basting it generously, and cook it for about two hours for 4lb. or 5lb. of meat. Then remove the paper, and brown it a little in front of the fire, after wiping off the herbs, etc., and serve garnished with horseradish or horseradish sauce in a boat, and any good brown sauce to taste, round it. The fillet can also be larded with nice lardons of fat bacon rolled in quatre épices, carefully trimming them with a pair
Notes
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