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Beef Wellington

3 cups flour
1 tsp. salt
butter
3 or 4 large pieces suet
5 to 6 lb. fillet of beef
4 chicken livers
1/2 lb. fresh mushrooms, finely chopped
1/4 lb. ham, finely ground
1 Tbsp. catsup
1/3 cup sherry
1 egg, separated

Three days before serving: Make puff pastry. Sift flour into large
bowl; make well in center; pour in 3/4 cup water and 1 teaspoon
salt. Mix with fork, adding 1/2 cup more water as it is absorbed
into flour; chill 15 minutes. On floured board, roll pastry into
rectangle 1/4-inch thick. Shape 1 1/2 cups firm, but not hard,
butter into flat square cake 1/4-inch thick; place in center of
pastry; fold pastry over it like an envelope. Roll into thin
rectangle, taking care not to let butter break through. Fold into
thirds, then refold resulting rectangle into thirds (this is a
"turn"). Do 2 more turns. Chill 20 minutes. Do 2 more turns; chill
30 minutes. Repeat turns twice more; wrap in foil and chill. Day
before serving: Preheat oven to 425 degrees. Place suet over fillet.
In shallow roasting pan, roast to desired degree of doneness, 140
degrees for rare (about 40 minutes). Remove suet, cool and refrigerate.

Saute livers in 2 tablespoons butter until browned; chop fine. In
same pan, saute mushrooms, ham, catsup and sherry 10 minutes; stir
occasionally. Cool; stir in beaten egg yolk; remove to bowl, cover
and refrigerate.

About 1 hour before serving: Roll 3/4 of puff pastry into 18-inch
square or 1 large enough to enclose fillet. Lay bottom of fillet
along one edge of pastry. Pat liver mixture on top of fillet. Lift
pastry up and over fillet; tuck in ends, place seam side down, on
cookie sheet. Preheat oven to 425 degrees. Brush pastry with slightly
beaten egg white. Use rest of pastry to make decorations for top;
cut out with cookie cutters or by knife. Brush decorations with
egg white. Bake 30 to 40 minutes or until golden brown. Cool 3
minutes before slicing for serving. Use roasting pan or cookie
sheet. Serves 10.

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