Mrs Beetons Meat Recipes Revisited
Roast Fillet of Beef
(Larded)
1.8kg (4lb) Sirloin (inside fillet)
1 Onion, sliced
1 Small Bunch Parsley
Vinegar, enough to cover the meat
Glaze
Spanish Sauce
Salt and Pepper, to taste
Lard the beef with bacon and put it into a pan with enough vinegar to cover it.
Add the onion, parsley and seasoning.
Allow it to stand in this pickle for 12 hours.
Roast for about 60-75 minutes 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: 60-75 minutes.
Sufficient for 6 or 8 persons.
Seasonable at any time.
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.
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