Fillet of Beef with Vegetables
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Archive recipe
A historic early American dish of fillet of beef, butter, cooked peas, carrots cut in fancy shapes and raisins. Adapted from Fillet of Beef with Vegetables, from The Boston Cooking-School Cook Book (1896).
Adapted from Fillet of Beef with Vegetables, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/fillet-of-beef-with-vegetables.md.
The dish
4 of 12 items checked
www.gutenberg.org
4 of 12 items checked · 6 aisles
Wipe a three-pound fillet, trim, and remove fat
Put one-half pound butter in hot frying-pan and when melted add fillet, and turn frequently until the entire surface is seared and well browned; then turn occasionally until done, the time required being about thirty minutes
Remove to serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes, both well seasoned, one-half cup raisins seeded and cooked in boiling water until soft, and the caps from one-half pound fresh mushrooms sautéd in butter five minutes
Pour off one-fourth cup fat from frying-pan, add five tablespoons flour, and stir until well browned; then add one cup Brown Soup Stock, one-third cup mushroom liquor, and the caps from one-half pound mushrooms cut in slices and sautéd in butter three minutes
Season with salt and pepper, and just before serving add gradually, while stirring constantly, the butter remaining in frying-pan
To obtain mushroom liquor, scrape stems of mushrooms, break in pieces, cover with cold water, and cook slowly until liquid is reduced to one-third cup
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)