I have purposely abstained from mentioning the rump,
sirloin, and ribs of beef in my braizing-recipes, because I
think the former should only be used as steaks, and the
two latter for roasting, as ** the roast beef of Old England "
is not likely to die out for a while, notwithstanding all the
new recipes that may be introduced* I therefore contend
that the best cuts of the animal should be reserved for that
purpose, and not employed in any other way.
The roasting of meat is done, according to the kitchen
arrangements, in three difiPerent ways, either by putting
the meat on a baking-dish in the oven with a little suet
over it, or by hanging the meat on a hook in a gas roasting-
closet ; but the best mode is by fixing the joint on a spit, if
there is an open fire-ranga This, however, requires care
and attention, as the fire must be constantly replenished
with fuel (wood being the best for roasting) and never
allowed to get low ; it is also necessary to avoid draughts
between the screen and fire, as in that case a joint will
take much longer to cook. The &ce should also be
thoroughly bright before putting the meat to roast
When roasting before a fire, half a pint of broth should
be put in the dripping-pan for basting the joint with, at
least five times during the process of cooking. This applies
also to game as well as poultry.
The time required for cooking joints will be modified by
circumstances, as there are different qualities and natures
of meat which cook more or less rapidly. Always test the
joint by pressing the thickest parts with the finger before
removing it from the fire ; if these give way to the pres-
sure the cooking will be perfect, but if there is a certain
amount of resistance the meat is not yet cooked.
9
242 PRACTICAL HOUSEHOLD COOKERY.
The following is the approximate time required for roast-.
iDg the difiFerent joints, poultry, and game : —
For a joint of heef weighing ten pounds, two hours and
a quarter.
„ a leg of mutton weighing nine pounds, one hour and
three-quarters.
„ a loin or neck of veal weighing five pounds, one
hour and twenty minutes.
„ a leg of pork weighing ten pounds, three hours.
„ a loin of pork weighing six pounds, one hour and
forty minutes.
„ a goose weighing seven pounds, one hour and forty
minutes.
„ a turkey weighing ten pounds, two hours.
„ a fowl weighing ahout three pounds, thirty-five
minutes.
„ a pigeon, a quarter of an hour.
„ a duck, twenty minutes.
„ larks, eight minutea
„ partridges or woodcocks, twenty minutes.
„ a pheasant, thirty-five minutea
„ a wild-duck, a quarter of an hour.
„ a leveret, half an hour.
„ a rabhit, twenty minutes.
„ a hare's back, thirty- five minutes.
Meat for roasting requires no flavouring — the main point
is to cook it when neither too fresh nor too high.
508. FILLET OF BEEF, INDIAN STYLE.
Get a fillet of beef weighing about eight pounds ; trino
and cut off the sinewy skin which covers it with a thinly
bladed knife; lard in the usual way with thin strips of
fat bacon. Put the trimmings from the fillet in an oblong
PRACTICAL HOUSEHOLD COOKERY. 243 ✪ Fillet of Beef, Indian Style
Page 104 · 1 recipe record on this page
Presented as published in 1891. 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
I have purposely abstained from mentioning the rump, sirloin, and ribs of beef in my braizing-recipes, because I think the former should only be used as steaks, and the two latter for roasting, as ** the roast beef of Old England " is not likely to die out for a while, notwithstanding all the new recipes that may be introduced* I therefore contend that the best cuts of the animal should be reserved for that purpose, and not employed in any other way.
The roasting of meat is done, according to the kitchen arrangements, in three different ways, either by putting the meat on a baking-dish in the oven with a little suet over it, or by hanging the meat on a hook in a gas roastingcloset ; but the best mode is by fixing the joint on a spit, if there is an open fire-range This, however, requires care and attention, as the fire must be constantly replenished with fuel (wood being the best for roasting) and never allowed to get low ; it is also necessary to avoid draughts between the screen and fire, as in that case a joint will take much longer to cook. The face should also be thoroughly bright before putting the meat to roast
When roasting before a fire, half a pint of broth should be put in the dripping-pan for basting the joint with, at least five times during the process of cooking. This applies also to game as well as poultry.
The time required for cooking joints will be modified by circumstances, as there are different qualities and natures of meat which cook more or less rapidly. Always test the joint by pressing the thickest parts with the finger before removing it from the fire ; if these give way to the pressure the cooking will be perfect, but if there is a certain amount of resistance the meat is not yet cooked.
The following is the approximate time required for roasting the difiFerent joints, poultry, and game : —
For a joint of heef weighing ten pounds, two hours and
a quarter. „ a leg of mutton weighing nine pounds, one hour and
three-quarters. „ a loin or neck of veal weighing five pounds, one
hour and twenty minutes. „ a leg of pork weighing ten pounds, three hours. „ a loin of pork weighing six pounds, one hour and
forty minutes. „ a goose weighing seven pounds, one hour and forty
minutes. „ a turkey weighing ten pounds, two hours. „ a fowl weighing ahout three pounds, thirty-five
minutes. „ a pigeon, a quarter of an hour. „ a duck, twenty minutes. „ larks, eight minutes „ partridges or woodcocks, twenty minutes. „ a pheasant, thirty-five minutes. „ a wild-duck, a quarter of an hour. „ a leveret, half an hour. „ a rabhit, twenty minutes. „ a hare's back, thirty- five minutes. Meat for roasting requires no flavouring — the main point is to cook it when neither too fresh nor too high.
508. FILLET OF BEEF, INDIAN STYLE.
Get a fillet of beef weighing about eight pounds ; trim and cut off the sinewy skin which covers it with a thinly bladed knife; lard in the usual way with thin strips of fat bacon. Put the trimmings from the fillet in an oblong
Records on this page
Fillet of Beef, Indian Style