Roast Fillet of Beef. Horseradish Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a piece of fillet of beef and trim off all the unnecessary fat and skin from it; then tie it up, and marinade it for an hour or two with sliced carrot, onion, turnip, herbs, parsley, bayleaf, ...
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Ingredients
- bayleaf
- parsley
- herbs
- turnip
- onion
- carrot
- fillet of beef
- warm glaze
- horseradish
- horseradish sauce
- roast meat
- stock
- brush
- salad oil
- clarified butter
- vegetables
- thyme
- peppercorns
- cloves
- lemon
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