Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern".
- Arthur Robert Kenney-Herbert
- Date:
- 1878
Licence: Public Domain Mark
Credit: Culinary jottings for Madras : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, & continental principles, with twenty-five menus for little dinners worked out in detail / by "Wyvern". Source: Wellcome Collection.
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![HI]V<?S JlgOTJ<? EJT<?%EE8. S3 sufficient thickness, this delicate morsel, broiled over a clear fire, is worthy of Lucullus himself. It is the thing for an invalid, or one coming round after an illness. The fillet of beef is the undercut of the sirloin, which the butcher will cut out for you in the market here if you wish it, but I have found good fillets produced thus:—buy a really good joint of the ribs of beef, and cut out length-waj's the good tender meat near the end of the bone, with any fat there may be attached to it. Bones, and flap, and trimmings can be counted in the allowance of soup-meat, and the tender meat you have cut out will trim into capital fillets for entrees or cook whole as a Jilet de bceuf, 'pique with anything you like, as a joint. Fillets of fowls and game are formed by cutting off neatly the whole of the breast meat right down to the wing joint; this you can divide into fillets according to the size you lequire. The hare and rabbit fillet is produced by cutting out the long strip of good meat which runs down either side of the back bone: well larded with fat bacon, and cooked grenadm fashion, with Espagnole or sauce soubise you may do worse than present a dish of these fillets to your](https://iiif.wellcomecollection.org/image/b28119617_0065.jp2/full/800%2C/0/default.jpg)
