Recipe: Yummy Larded beef

Larded beef. Fry the shoulder well all over in hot oil using an ovenproof pan. Remove the meat and season it. Fry the sauce vegetables, add the tomato puree and continue to fry.

Remove meat and dry thoroughly with paper towels. Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton Fillet of Beef Larded. Procure a piece of fillet of beef, such as might be removed for the purpose from a piece of sirloin which would serve very well the next day for roasting, and with a sharp knife pare off the sinewy covering of the fillet, and lard the smooth surface with small shreds of fat bacon an inch and a quarter long, and about the. You can have Larded beef using 5 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Larded beef

1. It's Stalk of .
2. It's 2 of .
3. You need of .
4. You need of .
5. It's of .

Cover the larded filet with the sheet of tat. Make a long and narrow baking pan hot in the oven, with a tablespoonful of salt and a cup of drippings in it, and enough water to keep the bottom from burning. Put in also a slice of turnip, carrot and onion, and a piece of celery. Have the oven hot, put in the filet, and roast it with the fat.

Larded beef instructions

1. Take a full stalk of celery, 2 carrots, cut into small cubes, spread in the bottom of the pan. Lay in larded beef, salt and pepper. Spread with plenty of butter, roast 45 minutes @425. No water. Baste often. Make gravy with vegetables using 1 tablespoon of flour to thicken. Strain vegetables serve meat hot with gravy..

The word larding is a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat using a needle called a larding needle. Strips of pork fatback are commonly used for larding, which is how the technique gets its name (because lard is a form of rendered pork fat). Larding is the cooking technique of inserting strips or pieces of fat into a piece of meat that doesn't have much fat of its own. Fat is important in cooking, as it melts and keeps the meat from drying out. It's a myth that braising or even boiling meat will keep meat moist.