To Roast a Fillet of Beef from Modern Cookery for Private Families by Eliza Acton
Raise the fillet from the inside of the sirloin, or from part of it, with a sharp knife; leave the fat on, trim off the skin, lard it through, or all over, or roast it quite plain; baste it with bu...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
- Oven
- Roasting pan
- Roasting rack
- Spoon
- Serving platter
Ingredients
- hare
- forcemeat
- beef
- eschalot sauce
- sauce piquante
- currant jelly
- brown gravy
- butter
- tomata sauce
- sirloin
- lard
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