The ribs, the sirloin, and the rump, are the proper joints for
roasting. The round, or buttock, the edgebone, the second round, or
mouse- buttock, the shin, the brisket, the shoulder or leg of mutton
piece, and the clod, may be boiled or stewed. The neck is generally
used for soup or gravy ; and the thin flank for collaring. The best
steaks are cut from the middle of the rump ; the next best from the
veiny piece, or from the chuck-rib. The inside of the sirloin, com-
monly used for the purpose in France, makes by far the most delicate
steaks ; but though exceedingly tender, they are considered by some
English epicures to be wanting in flavour.
The finest part of the sirloin is the chump-end, which contains the
larger portion of the fillet; of the ribs, the middle ones are those
generally preferred by experienced housekeepers.
TO ROAST SIRLOIN, OR RIBS OF BEEF.
Let the joint hang as long as it can possibly be kept perfectly
sweet. When it is first brought in, remove the pipe of marrow which
runs along the backbone ; and cut out the kernels from the fat. Be
very careful in summer to guard it from flies ; examine it fre-
quently in warm or damp weather ; and scrape off with a knife, or
wipe away with a dry cloth, any moisture which may appear on the
surface : when this has been done, dust some powdered ginger or
pepper over it. Unless the joint should be very large, its appearance
will be improved by taking off the ends of the bones, which may then
be salted for a few days, and afterwards boiled. Spit the beef firmly ;
place it near the fire to render the surface firm, as directed in the
article Roasting , of Chapter IX. ; then draw it to a distance and let
it remain so until the heat has well penetrated the interior ; and, if
from prejudice the old method be still preferred, heat it very gra-
dually in the first instance (in either case baste it constantly), and let
it be drawn nearer to the fire for the last half hour or more of
roasting, merely to brown it well. Persons who object to meat being
frothed for table, have it dredged with flour when it is first placed a.
the fire, and sprinkled with fine salt when it is nearly done. It is
not necessary to paper the fat of beef, as many cooks direct, if proper
attention be given to it while roasting.
Asa general rule, it may be observed, that when the steam from
136
MODERN COOKERY.
[chap. X.
tlie meat draws strongly towards the fire, it is nearly or quite ready
to serve. The time required to roast it will depend on the state
of the weather,* the size and strength of the fire, the thickness
of the joint, the use or non-use of a meat-screen or reflector, the
general temperature of the kitchen, and other contingencies. A
quarter of an hour for each pound of meat is commonly allowed for
solid, heavy joints, and, if the directions we have given he attended
to, this will not be found too much even for persons who prefer beef
somewhat rere : it must be left longer at the fire if wished very
thoroughly roasted, and quite double the usual time when the plan
we have noticed at page 172, is adopted. When likely to be sent to
table hashed, minced, or dressed a second time in any way, the juice*
of the meat should be dried up as little as possible when it is first
cooked.
ROAST RUMP OF BEEF. ✪ Roast Rump of Beef
Page 182 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The ribs, the sirloin, and the rump, are the proper joints for roasting. The round, or buttock, the edgebone, the second round, or mouse- buttock, the shin, the brisket, the shoulder or leg of mutton piece, and the clod, may be boiled or stewed. The neck is generally used for soup or gravy ; and the thin flank for collaring. The best steaks are cut from the middle of the rump ; the next best from the veiny piece, or from the chuck-rib. The inside of the sirloin, commonly used for the purpose in France, makes by far the most delicate steaks ; but though exceedingly tender, they are considered by some English epicures to be wanting in flavour.
The finest part of the sirloin is the chump-end, which contains the larger portion of the fillet; of the ribs, the middle ones are those generally preferred by experienced housekeepers.
TO ROAST SIRLOIN, OR RIBS OF BEEF.
Let the joint hang as long as it can possibly be kept perfectly sweet. When it is first brought in, remove the pipe of marrow which runs along the backbone; and cut out the kernels from the fat. Be very careful in summer to guard it from flies ; examine it frequently in warm or damp weather ; and scrape off with a knife, or wipe away with a dry cloth, any moisture which may appear on the surface : when this has been done, dust some powdered ginger or pepper over it. Unless the joint should be very large, its appearance will be improved by taking off the ends of the bones, which may then be salted for a few days, and afterwards boiled. Spit the beef firmly ; place it near the fire to render the surface firm, as directed in the article Roasting , of Chapter IX. ; then draw it to a distance and let it remain so until the heat has well penetrated the interior ; and, if from prejudice the old method be still preferred, heat it very gradually in the first instance (in either case baste it constantly), and let it be drawn nearer to the fire for the last half hour or more of roasting, merely to brown it well. Persons who object to meat being frothed for table, have it dredged with flour when it is first placed a. the fire, and sprinkled with fine salt when it is nearly done. It is not necessary to paper the fat of beef, as many cooks direct, if proper attention be given to it while roasting.
Asa general rule, it may be observed, that when the steam from
[chap. X.
tlie meat draws strongly towards the fire, it is nearly or quite ready to serve. The time required to roast it will depend on the state of the weather,* the size and strength of the fire, the thickness of the joint, the use or non-use of a meat-screen or reflector, the general temperature of the kitchen, and other contingencies. A quarter of an hour for each pound of meat is commonly allowed for solid, heavy joints, and, if the directions we have given he attended to, this will not be found too much even for persons who prefer beef somewhat rere : it must be left longer at the fire if wished very thoroughly roasted, and quite double the usual time when the plan we have noticed at page 172, is adopted. When likely to be sent to table hashed, minced, or dressed a second time in any way, the juice* of the meat should be dried up as little as possible when it is first cooked.
ROAST RUMP OF BEEF.
Records on this page
Roast Rump of Beef