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Fillets of Beef in Jelly

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. three gills of stock
  2. Aspic
  3. Cucumbers
  4. Brown sauce
  5. Fillets
  6. Beef

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Eequired : beef, sauce, aspic, cherries, and salad.
  2. Cost, according to garnish.
  3. Braise or grill some small fillets of beef ( see preceding chapters) ;
  4. leave them until cold, then coat them with brown sauce, mixed with strong aspic, sufficient to set it ;
  5. or use, instead, brown stock No.
  6. 16, mixed with dissolved gelatine, about half an ounce to three gills of stock.
  7. When firm, cover the fillets with chopped pale aspic in the centre;
  8. then lay some glace cherries round the edge ;
  9. they should be halved.
  10. Place the fillets in a row, overlapping, down the centre of a dish, and down each side put some nice green salad — flageolets, cucumbers, haricots, verts, &c.
  11. — and garnish with more cherries.
  12. (See Chekry Salad.)

Plating

Cookware for this recipe

  • Casserole pot
  • Grill or grill pan
  • Chef's knife
  • Cutting board