Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half teaspoonful of salt
- a cup of brown stock put a half teaspoonful of salt
- a tablespoonful of butter
- a teaspoonful of kitchen bouquet to darken the sauce
- 50 meats
Directions
The fillet is the under side of the loin of beef. Take the skin and fat from the top, and place strips of larding pork over the top. Put in a baking pan several pieces of salt pork, and over the pork cut slices of onion, turnip, carrot, and a few pieces of celery. Lay the fillet upon this bed of vegetables. In a cup of brown stock put a half teaspoonful of salt, and dust the fillet with pepper. Drop in a sprig or two of parsley, and put into a hot oven for thirty minutes. When done, remove the fillet and strain off the gravy. Skim off as much of the grease as possible. Melt a tablespoonful of butter and add to it one of flour; rub until smooth. Pour the gravy upon this thickening and continue to stir until per- fectly smooth and thick. Add a teaspoonful of kitchen bouquet to darken the sauce and half a can of mush- rooms. Heat the mushrooms thoroughly, but do not cook them. If not enough gravy is left in the pan after having cooked the fillet, add a little more stock.
50 MEATS.
Vegetables.
Wash all vegetables in plenty of cold water. Put green vegetables into boiling, salted water to cook, and boil uncovered to preserve their color. Winter vegetables require longer boiling.
If canned vegetables are used, turn into a colander to drain and let a little cold water from the faucet run over them. If treated in this way they will never retain any of the taste of the can.