To Roast a Fillet of Beef

Preparation info
    • Difficulty


    • Ready in

      1 hr 15

Appears in

By Eliza Acton

Published 1845

  • About


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 butter, and send