This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Trim off the rough parts of a nice brisket of beef, place it in a kettle over a good fire; brown on one side, then turn and brown on the other; then add one pint of boiling water, cover and cook slowly fifteen minutes to every pound. Add salt when the meat is half done. After the water evaporates add no more, as there should be fat enough to finish cooking the meat. Serve with Brown Sauce No. 1, made from the fat in the pot.
The fillet is the tenderloin of beef. They weigh from three to eight pounds, and cost from sixty cents to one dollar per pound. Having no bone, this makes an economical as well as a very handsome dish.
From a caterer, a small fillet costs from seven to eight dollars; if prepared at home, about half that price.
To prepare, first remove with a sharp knife every shred of the muscular covering on the one side of the fillet. Now cut larding pork (very fat salt pork) into tiny strips, and throw them into a bowl of ice water to harden. Place one strip into the slot end of the larding needle as far as it will go, thrust the needle into the meat, taking a stitch across the top about one inch deep, push the needle through, place the finger lightly on the strip of pork and draw the needle out, leaving the pork exposed about quarter of an inch at each end of the stitch. Continue until you have a row of these lardoons (the name given to these small strips) down the centre of the fillet about one inch apart. Into the bottom of a baking-pan put one small onion sliced, one small carrot sliced, a stalk of celery cut into small pieces, four cloves, and two bay leaves; put the fillet in the pan on top of these, dredge with pepper, and spread thickly with butter; add a teaspoonful of salt to a quarter of a cup of boiling water, and pour into the bottom of the pan. Bake in a quick oven (400o Fahr.) for thirty minutes, basting four or five times. The shape is such that it takes thirty minutes to bake a fillet, no matter what its weight. When done, take out and place on a hot dish. Add to the pan one tablespoonful of butter, and brown, then add two tablespoonfuls of flour; mix well; add one pint of stock or boiling water, stir continually until it boils, strain into a frying-pan, and add one pint of fresh stewed or canned mushrooms. Cook five minutes, take from the fire, add a teaspoonful of Worcestershire sauce, one tablespoonful of sherry, salt and pepper to taste; pour it around the fillet and serve.
Take from a round of beef a slice about four inches thick, weighing seven or eight pounds. Remove the bone. Bind the beef into good shape with a piece of new muslin or broad tape, sewing the ends together tightly. Cut deep gashes into the meat one inch apart, being careful not to cut all the way through. Mix a teaspoonful of salt, half a teaspoonful of black pepper, same of cinnamon, quarter of a teaspoonful of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Cut fat salt pork into pieces the size of the gashes, put one piece in each gash. Add to one cup of stale grated bread a small onion and a tablespoonful of parsley chopped very fine, moisten with vinegar. Now work a small portion of this forcemeat into the slots, by the side of the pork. Mix three tablespoonfuls of vinegar with three of olive oil, and moisten well both sides of the meat; let stand over night if possible. Then put two large tablespoonfuls of butter into a braising or baking-pan; and when melted and hot, add one onion, one carrot and one turnip cut into slices; stir the whole until lightly browned, then add two tablespoonfuls of vinegar, two bay leaves, a sprig of parsley, and two quarts of boiling water or stock; let the whole boil two minutes, then put in the beef, and one knuckle of veal well cracked. If in a braising-pan put on the cover; if in a baking-pan, turn over it another pan to keep in the steam. Put in the oven and bake slowly for six hours; oven about 2200 Fahr. When done, take out the meat and stand away to cool. Strain the liquor, add salt and pepper to taste, and turn into a square pan to harden. This will make a jelly of a bright amber color. Serve the meat cold with squares of this amber jelly around it. Garnish with small button radishes, cut into tulips, and parsley. Serve also in a separate dish sauce Tartare.
In winter this will keep at least two weeks, and equally as long in summer, if kept in a cold, dry refrigerator.