Food recipes
Traditional Yorkshire Pudding
Traditional Yorkshire Pudding
Ingredients:
1 cup milk
2 eggs
1 cup flour
1/4 teaspoon salt
Directions:
Miss C. J. Wills
Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until
very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in
pan one−half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some
of
the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in
greased, hissing hot iron gem pans.
59
Larded Fillet of Beef
The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet
under
Chapter XII − BEEF 243
The 1918 Fanny Farmer Cookbook
the loin is known as the long fillet, and when removed no porterhouse steaks can be cut;
therefore it commands a higher price than the short fillet lying under rump. Two short fillets
are
often skewered together, and served in place of a long fillet.
60
Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side
with grain of meat, following directions for larding on . Place on a rack in small pan,
sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of
pork.
Bake twenty to thirty minutes in hot oven, basting three times. Take out skewer, remove meat
to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horse−radish
Sauce I.
61
Fillet of Beef with Vegetables
Wipe a three−pound fillet, trim, and remove fat. Put one−half pound butter in hot frying−pan
and
when melted add fillet, and turn frequently until the entire surface is seared and well browned;
then turn occasionally until done, the time required being about thirty minutes. Remove to
serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes, both
well seasoned, one−half cup raisins seeded and cooked in boiling water until soft, and the
caps
from one−half pound fresh mushrooms sautéd in butter five minutes. Serve with
62
Brown Mushroom Sauce. Pour off one−fourth cup fat from frying−pan, add five
tablespoons
flour, and stir until well browned; then add one cup Brown Soup Stock, one−third cup
Ingredients:
1 cup milk
2 eggs
1 cup flour
1/4 teaspoon salt
Directions:
Miss C. J. Wills
Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until
very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in
pan one−half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some
of
the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in
greased, hissing hot iron gem pans.
59
Larded Fillet of Beef
The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet
under
Chapter XII − BEEF 243
The 1918 Fanny Farmer Cookbook
the loin is known as the long fillet, and when removed no porterhouse steaks can be cut;
therefore it commands a higher price than the short fillet lying under rump. Two short fillets
are
often skewered together, and served in place of a long fillet.
60
Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side
with grain of meat, following directions for larding on . Place on a rack in small pan,
sprinkle with salt and pepper, dredge with flour, and put in bottom of pan small pieces of
pork.
Bake twenty to thirty minutes in hot oven, basting three times. Take out skewer, remove meat
to hot platter, and garnish with watercress. Serve with Mushroom, Figaro, or Horse−radish
Sauce I.
61
Fillet of Beef with Vegetables
Wipe a three−pound fillet, trim, and remove fat. Put one−half pound butter in hot frying−pan
and
when melted add fillet, and turn frequently until the entire surface is seared and well browned;
then turn occasionally until done, the time required being about thirty minutes. Remove to
serving dish and garnish with one cup each cooked peas and carrots cut in fancy shapes, both
well seasoned, one−half cup raisins seeded and cooked in boiling water until soft, and the
caps
from one−half pound fresh mushrooms sautéd in butter five minutes. Serve with
62
Brown Mushroom Sauce. Pour off one−fourth cup fat from frying−pan, add five
tablespoons
flour, and stir until well browned; then add one cup Brown Soup Stock, one−third cup
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