meat quickly, so as to keep the juices in. Place some
of the heart suet on top of the meat to render out to
do the basting with, and in case you have no suet, spread
some lard over the top of the beef; never baste with
water, as water-basted meat is not roasted, but steamed
meat. Place one tablespoonful of salt✪ Roast Beef in corner of
roasting-pan, and dip it up over the roast as you baste.
After the meat is well seared and pores closed by the
heat of the oven, you lower your heat and baste every
ten minutes. When half done, turn that the top may
get well 'browned. I never use flour on meat I am
roasting. Rib roast weighing six or seven pounds will
require fifteen minutes to the pound. Rump roast
Aveighing ten pounds will require one hour and fifty
minutes rare, or two hours well done. A roast of beef,
if properly cared for, will leave nothing in the roasting-
pan but the fat.
To make the gravy, take roast from pan and pour
off ail the fat but about four tablespoons. Place pan
on hot part of range, and put into fat four level table-
spoons of flour and brown it nicely, but use care that
you do not burn it. Add slowly one and a half cups of
boiling water. Cook five minutes, and season with salt
and pepper. Strain, if there are lumps in it, and put
in gravy-boat and send to table. The best gravy for
roast beef is on the dish after the carving.
To Cakve a Roast of Beef. — Have a very sharp
knife, and always cut across the grain if you wish the
meat to be tender.
Yorkshire Timbales.
2 cups milk. 2 eggs.
2 cups flour. i/i; teaspoon salt.
Place flouv in mixing-bowl and make a well in the
92 SCIENTIFIC COOKING.
center; put m the salt and eggs, and add milk slowly;,
beat the flour all in smooth and add remaining milk
and beat thoroughly. Pour into well-greased muffin-
pans, cook for thirty-five or forty minutes, and baste
with some of the fat from roast after they are well
risen. Serve with the roast. The old Romans served
this with their roast of beef under the name of "An-
sonia cakes," which I found in Kurwen's "Host and
Guest."
Larded Fillet of Beef.
The long fillet of beef is found under the loin of the
beef, and the short fillet under the rump. When the
long fillet is removed there are no porterhouse steaks,
and for this reason it is more expensive than the short.
To prepare, you remove all fat, veins and tendons.
Skewer into shape, and lard upper side with the grain
of the meat. Place on rack in pan, and sprinkle with
salt and pepper, and dredge lightly with flour. Place
a few pieces of salt pork from the larding in bottom
of pan. Bake thirty minutes in hot oven, basting sev-
eral times. Remove to hot platter, take out skewers,
and garnish with parsley and small red radishes or
watercress, with yolks of eggs sprinkled over them by
pressing the e^g through a potato ricer.
Fillet of Beef with Vegetables.
Sear your fillet on the top of range with two-thirds
cup of butter in a frying-pan. When the butter is
quite hot, put in the fillet and turn frequently until
every side is nicely browned, then turn occasionally
until done, which will require about thirty minutes.
Remove to a hot serving-dish and garnish with a cupful
each of cooked peas, carrots and sweet-peppers (red
BEEF. 93:.
and green) ; cut into fancy shapes, well seasoned, and
serve with — ✪ Gravy for Roast Beef
Page 42 · 6 recipe records on this page
Presented as published in 1911. 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
meat quickly, so as to keep the juices in. Place some of the heart suet on top of the meat to render out to do the basting with, and in case you have no suet, spread some lard over the top of the beef; never baste with water, as water-basted meat is not roasted, but steamed meat. Place one tablespoonful of salt in corner of roasting-pan, and dip it up over the roast as you baste. After the meat is well seared and pores closed by the heat of the oven, you lower your heat and baste every ten minutes. When half done, turn that the top may get well 'browned. I never use flour on meat I am roasting. Rib roast weighing six or seven pounds will require fifteen minutes to the pound. Rump roast weighing ten pounds will require one hour and fifty minutes rare, or two hours well done. A roast of beef, if properly cared for, will leave nothing in the roastingpan but the fat.
To make the gravy, take roast from pan and pour off all the fat but about four tablespoons. Place pan on hot part of range, and put into fat four level tablespoons of flour and brown it nicely, but use care that you do not burn it. Add slowly one and a half cups of boiling water. Cook five minutes, and season with salt and pepper. Strain, if there are lumps in it, and put in gravy-boat and send to table. The best gravy for roast beef is on the dish after the carving.
To Cakve a Roast of Beef. — Have a very sharp knife, and always cut across the grain if you wish the meat to be tender.
Yorkshire Timbales.
2 cups milk. 2 eggs.
2 cups flour. i/i; teaspoon salt.
Place flour in mixing-bowl and make a well in the
center; put m the salt and eggs, and add milk slowly; beat the flour all in smooth and add remaining milk and beat thoroughly. Pour into well-greased muffinpans, cook for thirty-five or forty minutes, and baste with some of the fat from roast after they are well risen. Serve with the roast. The old Romans served this with their roast of beef under the name of "Ansonia cakes," which I found in Kurwen's "Host and Guest."
Larded Fillet of Beef.
The long fillet of beef is found under the loin of the beef, and the short fillet under the rump. When the long fillet is removed there are no porterhouse steaks, and for this reason it is more expensive than the short. To prepare, you remove all fat, veins and tendons. Skewer into shape, and lard upper side with the grain of the meat. Place on rack in pan, and sprinkle with salt and pepper, and dredge lightly with flour. Place a few pieces of salt pork from the larding in bottom of pan. Bake thirty minutes in hot oven, basting several times. Remove to hot platter, take out skewers, and garnish with parsley and small red radishes or watercress, with yolks of eggs sprinkled over them by pressing the egg through a potato ricer.
Fillet of Beef with Vegetables.
Sear your fillet on the top of range with two-thirds cup of butter in a frying-pan. When the butter is quite hot, put in the fillet and turn frequently until every side is nicely browned, then turn occasionally until done, which will require about thirty minutes. Remove to a hot serving-dish and garnish with a cupful each of cooked peas, carrots and sweet-peppers (red
BEEF. 93:.
and green) ; cut into fancy shapes, well seasoned, and serve with —
Records on this page
Roast BeefGravy for Roast BeefStuffed Beef HeartPressed Flank of BeefYorkshire TimbalesLarded Fillet of Beef