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Fillet Oif Beef Larded

A fillet of rump beef larded with bacon, roasted and glazed with a sauce of cullis, lemon pickle, and ketchup, served with celery and onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and celery match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,467 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fillet Oif Beef Larded

Ingredients

Directions

Prepare the beef

  1. Take a fillet or piece of rump beef and lard it with bacon.

  2. Shape it like a fillet of veal and cover it with bards of fat bacon.

Roast and glaze

  1. Roast the beef until nearly done, then remove the paper.

  2. Allow the larding to turn a light brown color.

  3. Glaze the top and serve with a sauce made from cullis, lemon pickle, and ketchup.

  4. Add scalded celery heads and button onions, then stew until tender.

  5. Pour the sauce around the beef before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + celerytop 13% of all pairs
    Smell alikemoderate
    Cooked together4,370 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef fillet or rump
Forms the main body of the dish, providing the meat that is roasted and served.
Bacon for larding
Adds fat and moisture inside the lean meat and browns on the surface for flavour.
Bards of fat bacon
Wraps the beef to baste it with melting fat and protect it while roasting.
Cullis
Forms the savoury base of the sauce, adding body and meaty flavour.
Celery heads
Soften during stewing and add a mild, aromatic vegetable flavour to the dish.

The step that matters

Remove the paper and brown the larding. Removing the wrapping late lets the surface dry and brown through the Maillard reaction, giving colour and flavour; leaving it on too long would steam the fat instead.

Swap the lemon

How well each one fits the dish's main ingredients (beef, meat, ketchup, celery, onion):

  1. Avocadofits about as well
  2. Lemonthe original
  3. Limefits about as well
  4. Grapefits less well

Fit is the average pairing score against beef, meat, ketchup, celery, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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