Home · Recipes · Historical Cookbook · Meat Dishes of All Kinds

Tenderloin Roast, Fillet Roast, or Ox Fillet on a Spit

4 servings

Ingredients

• tenderloin roast (fillet) (pcs)
• salt (a little)
• butter (generously)
• 1 upper cup sour cream

Instructions

1. Skin and debone the tenderloin roast, pound it carefully without overworking it, reshape it to its original form, lard it in 4 rows, and sprinkle with a little salt.
2. Then skewer it, generously brush it with butter, and roast it for 1¼ hours, basting diligently.
3. For the sauce, heat the meat juices collected in the drip pan under the spit in a small pot and thicken it with the addition of 1 upper cup of sour cream.

Modernized from a treasured 19th-century German cookbook.