Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 76

Have your butcher remove the fat veins and trim into shape. The best way of cooking it is to lard it. If you do not care to do that, first place it in the pan on several slices of pork and cover the top with thin, narrow strips, dredge with flour, salt and pepper, or cover the top of the fillet with buttered, seasoned crumbs. Place around the fillet one carrot, turnip and onion cut in thin slices, and a couple of stalks of celery. Cook in a hot oven for thirty minutes. After ten minutes’ cooking pour into the pan one cup of stock. Baste frequently. The fillet should be served rare. Put in a sauce pan a couple of tablespoonfuls of butter and two of flour. When melted, stir slowly in the gravy from the pan, which has been strained from the vegetables, and the fat skimmed off. Pour into it a half can of mushrooms that have been drained from the liquor. Cook ten minutes. Pour around the fillet. If this does not make gravy enough add a little hot water to it.