This is the best and cheapesb piece for roasting, as the
meat is all good, and there is not as much bone as in
other pieces. It is usually too large for a small family;
but in cold weather it may be used to advantage, by
cutting steaks from the thickest end, using the small
end for a roast and the bones for soup. In carving the
rump, when the bone has not been taken out, a deep
cut should be made at the base, to loosen the meat; then
the slices may be cut lengthwise or crosswise. When
the family is large and all the meat is to be used, it "is
well to cut it lengthwise. Should only a small quan-
tity be needed, cut only from the small end, and save
the tougher parts for a stew. Many think it more
econoipical to serve the poorer parts the first day, as
they are then more palatable, reserving the tender meat
to be served cold.
ROAST FROM THE ROUND.
A slice three inches thick, from the best part of the
top of the round, may be dredged with salt, pepper and
flour, and roasted. Carve in thin slices, the same as
steak. It is rather tough, but juicy and well flavored.
The Complete Cook Book. 97
ROAST TENDERLOIN A LA HUSSARD.
Procure four pounds of fillet of beef, pare it nicely,
and season with one pinch each of salt and pepper; but-
ter the surface lightly, and lay it in a roasting pan,
and put it to cook for ten minutes in a brisk oven, then
set it aside to cool, and afterward lay on it some very
fine chicken forcemeat, besprinkle with fresh bread
crumbs, and baste with three tablespoonfuls of clarified
butter. Roast it again for thirty- five minutes, and serve
with three-quarters of a pint of Hussard garnishing on
the dish.
BRAISED BEEF A LA MORLAISIENNE.
Procure a rump piece of beef weighing three pounds,
lard it with four kirge pieces of salt pork, seasoned with
a pinch of chopped parsley and a crushed garlic. Lay
the beef in a saucepan, with pieces of salt pork or fat
at the bottom, add one sliced onion, the round slices of
one carrot, one sprig of thyme, and a bay leaf; season
with a pinch of salt and half a pinch of pepper, then
cover, and brown it well on both sides for ten minutes.
Moisten with half a pint of white broth, and half a pint
of Espagnole sauce, then cook for one hour. When
finished, lay it on a dish, garnishing with six stu£Eed
cabbages. Skim off the fat, strain the gravy, and pour
the sauce over, or else serve it in a separate sauce bowl.
TENDERLOIN PIQUE A LA PORTUGAISE.
Roast four pounds of tenderloin as above, lay it on a
hot dish, arrange six stuffed tomatoes around the ten-
derloin at equal distances. Put in a saucepan half a
pint of tomato sauce and allow it to boil for two min-
utes; pour into a sauce bowl and serve separately.
BRAISED BEEF A LA FRANCAISE.
Procure a rump piece of beef weighing three pounds,
lard it with four large pieces of salt pork✪ Braised Beef A La Morlaisienne, seasoned with
a pinch of chopped parsley and a crushed garlic. Lay
the beef in a saucepan, with pieces of salt pork or fat
at the bottom, add one sliced onion, the round slices of
98 The Complete Cook Book.
a carrot, one sprig of thyme and a bay leaf; season
with a pinch of salt and half a pinch of pepper; cover
and brown it well on both sides for ten minutes. Add
a cupful of white broth and a cupful of Universal sauce,
then cook for one hour. When finished lay it on a
dish, garnished with six stuffed cabbages. Skim off
the fat.
BAKED BEEF— FEENCH STYLE.
Page 45 · 1 recipe record on this page
Presented as published in 1900. 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
This is the best and cheapest piece for roasting, as the meat is all good, and there is not as much bone as in other pieces. It is usually too large for a small family; but in cold weather it may be used to advantage, by cutting steaks from the thickest end, using the small end for a roast and the bones for soup. In carving the rump, when the bone has not been taken out, a deep cut should be made at the base, to loosen the meat; then the slices may be cut lengthwise or crosswise. When the family is large and all the meat is to be used, it "is well to cut it lengthwise. Should only a small quantity be needed, cut only from the small end, and save the tougher parts for a stew. Many think it more economical to serve the poorer parts the first day, as they are then more palatable, reserving the tender meat to be served cold.
ROAST FROM THE ROUND.
A slice three inches thick, from the best part of the top of the round, may be dredged with salt, pepper and flour, and roasted. Carve in thin slices, the same as steak. It is rather tough, but juicy and well flavored.
The Complete Cook Book. 97
ROAST TENDERLOIN A LA HUSSARD.
Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting pan, and put it to cook for ten minutes in a brisk oven, then set it aside to cool, and afterward lay on it some very fine chicken forcemeat, besprinkle with fresh bread crumbs, and baste with three tablespoonfuls of clarified butter. Roast it again for thirty- five minutes, and serve with three-quarters of a pint of Hussard garnishing on the dish.
BRAISED BEEF A LA MORLAISIENNE.
Procure a rump piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay leaf; season with a pinch of salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth, and half a pint of Espagnole sauce, then cook for one hour. When finished, lay it on a dish, garnishing with six stuffed cabbages. Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce bowl.
TENDERLOIN PIQUE A LA PORTUGAISE.
Roast four pounds of tenderloin as above, lay it on a hot dish, arrange six stuffed tomatoes around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce and allow it to boil for two minutes; pour into a sauce bowl and serve separately.
BRAISED BEEF A LA FRANCAISE.
Procure a rump piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of
98 The Complete Cook Book.
a carrot, one sprig of thyme and a bay leaf; season with a pinch of salt and half a pinch of pepper; cover and brown it well on both sides for ten minutes. Add a cupful of white broth and a cupful of Universal sauce, then cook for one hour. When finished lay it on a dish, garnished with six stuffed cabbages. Skim off the fat.
BAKED BEEF— FEENCH STYLE.
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Braised Beef A La Morlaisienne