Roast Fillet of Beef in Matelote from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove all the skin and rough fat from the fillet, tie the latter up, oil it well, place a piece of fat bacon over it, and then wrap it in a buttered paper. Roast about an hour for two and a half p...
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Ingredients
- fat bacon
- buttered paper
- ox-tongue
- beef marrow
- olives
- truffles
- mushrooms
- madeira
- oil
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