This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Make a Jelly with a Knuckle of Veal and Trimmings of Poultry, boiled in Water; skim it well; when done sift the Broth, and put it again on the Fire, with a Glass of white Wine, and Lemon Slices; when it boils, add two Eggs, Shells and all; reduce it to the Consistence of a Sauce, and sift it thro' a Napkin. Lard the Fillet with Lard and Ham, and braze it till very tender; let it cool in the Braze. When you use it, slice what Quantity you please into the Dish you intend to serve, warm some of the Jelly and pour it over the Slices, then cool it with Ice, or in a cool Place.
Cut Slices of Fillets to what Bigness you think pro-per, flatten them with a Cleaver, put upon each Slice a good Forced-meat, roll them and tie them with Pack-thread; put them for about an Hour in a Marinate, made of Oil, Parsley, Chibol, a Clove of Gar-lick, two Shallots, a Laurel Leaf, Thyme, Pepper and Salt; then broil the Fillet slowly, and serve with Cullis Sauce, one Shallot chopped very fine, Pepper, Salt, and the Juice of half a Lemon.
Fillet of Beef, Nivernois Sauce. Make a Marinate with Butter and Flour, half a Glass of Vinegar, two Spoonfuls of Broth, Pepper and Salt, three Cloves, a little Coriander pounded, a Laurel Leaf, Thyme, Basil, two Garlick Cloves, and two sliced Onions; make it Milk-warm, put a larded Fillet in it about five Hours, then take it out, and put a Slice of Lard upon the unlarded Side; tie it up in Paper, and roast it; serve with it a Sauce a la Niver-noise; see Page. 31.
Lard a Fillet of Beef on one Side, scarify the other, and stuff it with chopped Parsley, Shallots, Thyme, Laurel-powder, and Mushrooms, with a little scraped Lard, Pepper and Salt; tie it in Paper, and roast it; strew the unlarded Side with Bread Crumbs, and colour it with a Salamander; serve an Italian Sauce which you will find in Page 31.
Cut a Fillet into thin large Slices, and marinate them in Oil, Parsley, Chibol, a Clove of Garlick, Mush-rooms, Salt and Pepper; tie them rolled in Paper, with the Marinate, upon small Skewers, and roast them: Make a Sauce with a little Cullis, a Glass of white Wine, Pepper and Salt, and a few sweet Herbs, first scalded and finely chopped.
ACcording to the bigness of the Piece proposed, make a Brine after this Manner: A good Quantity of Salt and Water, Pepper, Slices of large Onions, a few Cloves of Garlick, Thyme, Bay Leaves, a Sprig of Basil, a few Shallots, Juniper Berries, and a few Spice Cloves; put the Beef in this for about a Fortnight, then press it, to drain out the Brine, and hang it in the Chimney in a proper smoaking Place, until it is quite dry. Juniper-tree, or Aromatic Herbs, are very good to burn under it while drying, for those who approve that particular Taste and Flavour: When it is used, soak it, and boil it like a Ham. The Brine may serve for making of pickled Pork, or curing of Tongues of any Sort.