Rib and loin make most desirable roasts because they are tender, well marbled, and heavily coated with fat. Because of demand for steaks, the loin is seldom sold for roasts. The so- called prime rib cut is made up of seven or eight ribs, depending upon the method of “ ribbing” or quartering. ‘The choicest rib roasts are the last ribs, although commonly spoken of as the “‘ first rib’ cut, in reality the tenth, eleventh, twelfth, and thirteenth ribs. According to the standard or Chicago method of quartering, which leaves the thirteenth rib on the hind quarter, the first rib cut is the twelfth rib of the animal. Sirloin tip is an excellent cut, but one available only in certain localities, notably Boston. ROAST BEEF Wipe, rub with salt (allowing 14 teaspoon to the pound), pepper, and flour. Place, fat side up, in an open pan without water. If roast is very lean, fasten a flattened layer of suet over the top✪ ROAST BEEF with string or skewers. If roast is of such a shape that it cannot be placed fat side up, place a few trimmings of fat on top and baste occasionally. Otherwise, basting is unnecessary, as fat will baste meat as it melts. Place meat in very hot oven (500° F.). Sear 20 minutes until 270 THE BOSTON COOKING-SCHOOL COOK BOOK lightly browned. Reduce heat to slow oven (300° F.) and con- tinue roasting. Allow about 16 minutes to the pound for rare beef, 22 minutes to the pound for medium, 30 minutes to the pound for well-done beef. A roast thermometer (p. 261) will read 140° F. for a rare roast, 160° F. for a medium roast, and 180° F. for a well- done roast. Use a Roast Thermometer for Uniform Results To Carve a Roast of Beef. Have roast placed on platter, skin side up; with a pointed, thin-bladed, sharp knife cut a sirloin or rib roast in thin slices (see opposite page), then cut the slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices across grain of meat. Carve back of rump in thin slices with the grain of meat; by so doing, some of the least tender muscle will be served with that which is tender. By cutting across grain of meat, the tenderest portion is sliced by itself, as is the less tender portion. ROAST BEEF GRAVY 4 tablespoons fat from pan 11% cups boiling water 5 tablespoons flour Salt and pepper « Onion Juice, if liked✪ ROAST BEEF GRAVY BEEF | aT Remove some of fat from pan, leaving 4 tablespoons. Set pan on top of stove. Brown flour thoroughly in fat, gradually add boiling water. Cook 5 minutes, season, and strain. Carving Roast Beef YORKSHIRE PUDDING 1 cup milk 2 eggs 1 cup flour 14 teaspoon salt✪ YORKSHIRE PUDDING Mix salt and flour and add milk gradually, to form smooth paste; then add eggs and beat 2 minutes with an egg beater. Cover bottom of 2 hot bread pans with melted butter or some of beef fat tried out from roast; pour mixture in pan 4 inch deep. Put in hot oven (450° F.) and bake 20 to 30 minutes, decreasing the heat as the baking is accomplished. Cut in squares for serving. Bake, if preferred, in greased, hissing-hot, iron gem pans. LARDED FILLET OF BEEF The tenderloin of beef which lies under the loin and rump is called fillet of beef.. The fillet under the loin is known as the long 272 THE BOSTON COOKING-SCHOOL COOK BOOK fillet, and when removed, no porterhouse steaks can be cut; there- fore it commands a higher price than the short fillet, lying under rump. ‘Two short fillets are often skewered together and served in place of a long fillet.

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Rib and loin make most desirable roasts because they are tender, well marbled, and heavily coated with fat. Because of demand for steaks, the loin is seldom sold for roasts. The so- called prime rib cut is made up of seven or eight ribs, depending upon the method of “ ribbing” or quartering. ‘The choicest rib roasts are the last ribs, although commonly spoken of as the “‘ first rib’ cut, in reality the tenth, eleventh, twelfth, and thirteenth ribs. According to the standard or Chicago method of quartering, which leaves the thirteenth rib on the hind quarter, the first rib cut is the twelfth rib of the animal. Sirloin tip is an excellent cut, but one available only in certain localities, notably Boston. ROAST BEEF Wipe, rub with salt (allowing 14 teaspoon to the pound), pepper, and flour. Place, fat side up, in an open pan without water. If roast is very lean, fasten a flattened layer of suet over the top with string or skewers. If roast is of such a shape that it cannot be placed fat side up, place a few trimmings of fat on top and baste occasionally. Otherwise, basting is unnecessary, as fat will baste meat as it melts. Place meat in very hot oven (500° F.). Sear 20 minutes until 270 THE BOSTON COOKING-SCHOOL COOK BOOK lightly browned. Reduce heat to slow oven (300° F.) and con- tinue roasting. Allow about 16 minutes to the pound for rare beef, 22 minutes to the pound for medium, 30 minutes to the pound for well-done beef. A roast thermometer (p. 261) will read 140° F. for a rare roast, 160° F. for a medium roast, and 180° F. for a well- done roast. Use a Roast Thermometer for Uniform Results To Carve a Roast of Beef. Have roast placed on platter, skin side up; with a pointed, thin-bladed, sharp knife cut a sirloin or rib roast in thin slices (see opposite page), then cut the slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices across grain of meat. Carve back of rump in thin slices with the grain of meat; by so doing, some of the least tender muscle will be served with that which is tender. By cutting across grain of meat, the tenderest portion is sliced by itself, as is the less tender portion. ROAST BEEF GRAVY 4 tablespoons fat from pan 11% cups boiling water 5 tablespoons flour Salt and pepper « Onion Juice, if liked BEEF | aT Remove some of fat from pan, leaving 4 tablespoons. Set pan on top of stove. Brown flour thoroughly in fat, gradually add boiling water. Cook 5 minutes, season, and strain. Carving Roast Beef YORKSHIRE PUDDING 1 cup milk 2 eggs 1 cup flour 14 teaspoon salt Mix salt and flour and add milk gradually, to form smooth paste; then add eggs and beat 2 minutes with an egg beater. Cover bottom of 2 hot bread pans with melted butter or some of beef fat tried out from roast; pour mixture in pan 4 inch deep. Put in hot oven (450° F.) and bake 20 to 30 minutes, decreasing the heat as the baking is accomplished. Cut in squares for serving. Bake, if preferred, in greased, hissing-hot, iron gem pans. LARDED FILLET OF BEEF The tenderloin of beef which lies under the loin and rump is called fillet of beef.. The fillet under the loin is known as the long 272 THE BOSTON COOKING-SCHOOL COOK BOOK fillet, and when removed, no porterhouse steaks can be cut; there- fore it commands a higher price than the short fillet, lying under rump. ‘Two short fillets are often skewered together and served in place of a long fillet.

Boston Cooking-School cook book