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.

Wipe, remove fat, veins, and any tendonous portions; skewer in shape, and lard upper side

with grain of meat, following directions for larding on page 23. 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.

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

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

mushroom liquor, and the caps from one−half pound mushrooms cut in slices and sautéd in

butter three minutes. Season with salt and pepper, and just before serving add gradually, while

stirring constantly, the butter remaining in frying−pan.

To obtain mushroom liquor, scrape stems of mushrooms, break in pieces, cover with cold

water, and cook slowly until liquid is reduced to one−third cup.

Braised Beef

lbs. beef from

lower part of

round or face of

rump

Carrot

/4 cup

each, cut

in dice

Chapter XII − BEEF

244