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Salt and Pepper

Carrots. Turnips. Onions. Larding Bacon.

Take a nice tender fillet of beef, trim it and lard it, put it in a stewpan on a bed of carrots, H turnips and onions cut up small; pour half a pint of stock over it, put the lid on, and let it cook for about twenty minutes. Butter some kitchen paper, and cover the steak over with it, add two quarts of stock, a little pepper and salt, and put the stewpan in the oven for about an hour and a half, basting it occasionally over the paper. Take out the fillet and strain, and reduce the stock to pour over the beef when dished up. Cook the mushrooms in the butter, cut the heads of celery into lengths of four inches, braise them in the white stock till quite tender.

Put the fillet of beef at one end of the dish, and pour the reduced stock over it; and, at the other end of the dish, put the celery and mushrooms. Serve very hot.

Filets de Bœuf à la Russe.

Ingredients.

One pound Fillet of Beef.

One gill of Glaze.