2 spoonfuls sauce over BEEF. 243 fhe meat, add the juice of Y^ lemon to the mushrooms, arrange them around the fillet, and serve with the sauce. Fillet i la Piincesse. — Take 4 pounds of fillet of beef, re^ move the skin which covers the top, and lard it closely with strips of larding pork ; season with 1 even tablespoonful salt, 1 even tea- spoonful pepper. Lay in the bottom of a roasting pan a little larger than the meat 3 slices of larding pork, 1 onion cut into slices, 4 slices of carrot, and a few parsley roots ; lay the fillet on top of this, place the pan in a hot oven, and roast 40 minutes. When done transfer the moat to a hot dish, place 6 stuffed baked tomatoes around the meat, and serve with the following sauce : Put in a saucepan 1 table- spoonful butter, 1 tablespoonful fine-chopped onion, 1 tablespoonful fine-minced ham, 1 bay leaf, 1 clove, y^ blade of mace, a small sprig of thyme, 2 parsley roots ; place over the fire, stir for 10 minutes ; add 1 tablespoonful flour, cook for 2 minutes, add V/f cupful chicken or veal broth, y, teaspoonf ul beef extract, 2 tablespoonf uls chopped mushrooms, y, cupful sherry wine, and the gravy from the fillet ; boil 10 minutes; season with y^ even teaspoonf ul pepper; then strain, pour a little of the sauce over the meat, and serve the rest in a sauce bowl with the meat. Fillet of Beef^ Braise & la Printanier.— Trim and lard a nice thick fillet of beef, season with ly, even tablespoonful salt, y^ teaspoonful pepper. Put 3 ounces fine-cut raw ham in a saucepan, add 3 ounces larding pork, 1 carrot, 2 onions, and a bouquet ; lay the fillet on top of this ; add sufiQcient bouillon to nearly cover the meat, cover with buttered paper, put on the lid. Place the sauce- pan over the fire ; as soon as it boils draw the saucepan to side of stove and boil slowly from 2 to 3 hours. When done take the meat out, lay it in a roasting pan, strain the broth, remove the fat, reduce it by boiling to 1 pint, then pour it over the meat ; set the pan in hot oven, baste, and roast 30 minutes. Melt 1 tablespoonful butter✪ Fillet à la Princesse in a saucepan, add 1 tablespoonful fiour, cook a few minutes ; add the gravy from the meat, add 1 gill Bhine wine, a little mushroom 244: MEATa liquor, Y4 teaspoonfnl pepper (if too thick, thin with bouillon or boiling water) ; cook 5 minutes, then strain ; pour a few spoonfuls of sauce over the meat Lay the fillet on a warm dish, garnish with small clusters of cauliflower roses and stewed green peas, asparagus tops, and small potato balls. Tenderloin i, la Bordelaise.— For a family of 6 procure 2Vt to 3 pounds tenderloin, cut it into slices lY^ inch in thickness, trim, and pound lightly to flatten to 1 inch ; season with 1 tablespoonf al salt, Ys teaspoonfnl pepper ; brush over with melted butter✪ Tenderloin à la Bordelaise. Lay the steaks on a hot broiler and broil oyer a clear moderate fire from 10 to 12 minutes, turning the meat several times while cooking. (In order to tell when the meat has cooked sufficiently touch it with the finger ; if offering slight resistance, it is cooked rare ; if cooked to perfection, the resistance will be a little stronger ; expe- rience will soon teach this.) Arrange the steak on a warm dish, pour over a hot Bordelaise sauce, see that the marrow lays on top the steaks, and garnish with potatoes tortonia.

AI-modernized reading of the original text

2 spoonfuls sauce over fhe meat, add the juice of 1/2 lemon to the mushrooms, arrange them around the fillet, and serve with the sauce. Fillet à la Princesse. — Take 4 pounds of fillet of beef, remove the skin which covers the top, and lard it closely with strips of larding pork ; season with 1 even tablespoonful salt, 1 even teaspoonful pepper. Lay in the bottom of a roasting pan a little larger than the meat 3 slices of larding pork, 1 onion cut into slices, 4 slices of carrot, and a few parsley roots ; lay the fillet on top of this, place the pan in a hot oven, and roast 40 minutes. When done transfer the moat to a hot dish, place 6 stuffed baked tomatoes around the meat, and serve with the following sauce : Put in a saucepan 1 tablespoonful butter, 1 tablespoonful fine-chopped onion, 1 tablespoonful fine-minced ham, 1 bay leaf, 1 clove, 1/2 blade of mace, a small sprig of thyme, 2 parsley roots ; place over the fire, stir for 10 minutes ; add 1 tablespoonful flour, cook for 2 minutes, add V/f cupful chicken or veal broth, 1/2 teaspoonful beef extract, 2 tablespoonfuls chopped mushrooms, 1/2 cupful sherry wine, and the gravy from the fillet ; boil 10 minutes; season with 1/2 even teaspoonful pepper; then strain, pour a little of the sauce over the meat, and serve the rest in a sauce bowl with the meat. Fillet of Beef, Braise à la Printanier.— Trim and lard a nice thick fillet of beef, season with 1 1/2 even tablespoonful salt, 1/2 teaspoonful pepper. Put 3 ounces fine-cut raw ham in a saucepan, add 3 ounces larding pork, 1 carrot, 2 onions, and a bouquet ; lay the fillet on top of this ; add sufficient bouillon to nearly cover the meat, cover with buttered paper, put on the lid. Place the saucepan over the fire ; as soon as it boils draw the saucepan to side of stove and boil slowly from 2 to 3 hours. When done take the meat out, lay it in a roasting pan, strain the broth, remove the fat, reduce it by boiling to 1 pint, then pour it over the meat ; set the pan in hot oven, baste, and roast 30 minutes. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, cook a few minutes ; add the gravy from the meat, add 1 gill Rhine wine, a little mushroom 244: MEATa liquor, 1/4 teaspoonful pepper (if too thick, thin with bouillon or boiling water) ; cook 5 minutes, then strain ; pour a few spoonfuls of sauce over the meat Lay the fillet on a warm dish, garnish with small clusters of cauliflower roses and stewed green peas, asparagus tops, and small potato balls. Tenderloin à la Bordelaise.— For a family of 6 procure 2 1/2 to 3 pounds tenderloin, cut it into slices lY^ inch in thickness, trim, and pound lightly to flatten to 1 inch ; season with 1 tablespoonful salt, 1/2 teaspoonful pepper ; brush over with melted butter. Lay the steaks on a hot broiler and broil oyer a clear moderate fire from 10 to 12 minutes, turning the meat several times while cooking. (In order to tell when the meat has cooked sufficiently touch it with the finger ; if offering slight resistance, it is cooked rare ; if cooked to perfection, the resistance will be a little stronger ; experience will soon teach this.) Arrange the steak on a warm dish, pour over a hot Bordelaise sauce, see that the marrow lays on top the steaks, and garnish with potatoes tortonia.

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Fillet à la PrincesseFillet of Beef Braise à la PrintanierTenderloin à la Bordelaise

European and American cuisine