- Filet from a roast beef
- Salt to taste
- Pepper to taste
- Onion for flavor
- One tablespoon of tarragon vinegar
- Two spoonfuls of best sweet oil
- Fried potatoes
- Rub salt, pepper, and onion on filet.
- Pour tarragon vinegar and best sweet oil over filet.
- Baste filet with drippings every few minutes.
- In order to use it for another meal, warm it over a slow fire.
- Serve with fried potatoes.
Source — Cooking in Old Creole Days.
Prepared by Connor Costello
July 22, 2017