Next comes the porterhouse roast that has a fillet underneath,
that is cut up for porterhouse steaks and Delmonico steaks. If
for a roast, remove the fillet that is King embedded in fat. removing
the fat also. The fillet is cooked and used separately from the
roast, for roast beef, fillet of beef a la champignon, filet mignon.
fillet a la Chateaubriand, etc. The roast has a long fiat piece of
meat at the tail end which is used for soups, stews, meat balls.
Hamburger steaks. The Delmonico can be cut from the roast
after the fillet has been taken out.
Next to the Delmonico steak comes the sirloin rib roast, which
contains four ribs and has no fillet. Two to three ribs are mostly
used and are called the first cut of rib roast.
After the first cut comes the second cut. After that comes the
chuck roast.
Of the four roasts the porterhouse roast is the best; then the first
cut, which is mostly used for the family table; then the second cut;
and, last, the chuck roast.
After the chuck roast comes the chuck steak cut from the shoulder;
it is used for beefsteak pies, rolled beef, stews, soups, etc.
The r.eck is used for soups.
The l ’.err is used for frying, liver fritters, roast beef livers.
Kidney is used tor kidney stews and beefsteak pies.
The tail is used for ox-tail soup.
Bee: ( Boeuf a la Mode
Take a piece cf meat from the round of beef six to seven pounds;
lard with salt pork or fat bacon by cutting strips about one inch
long and quarter inch thick; make holes with a pointed
knite; put the finger down to form a space for the pork
or bacon) stick the pork (or bacon) in each hole — all around one
inch apart. Put in a frying pan with a little bacon fat and brown on
both sides; put in a large soup kettle with plenty of cut-up carrots,
CopjTight, 1918, by Mrs. Ericsson Hammond
THE SWEDISH, FRENCH
onions, turnips, and about two cups water; put a tight cover on ; roast
on the stove about four hours — turning it now and then (be careful
not to burn) ; when the water is stewed down add a little more, other¬
wise the meat will get too crisp. When ready take the meat out, re¬
move the fat from the gravy. Put two tablespoons fat in a pan ; add
one tablespoon flour, then the gravy or beef stock — two to three
cups — and one cup tomato juice✪ Beeef (Boeuf a la Mode); color with kitchen bouquet.
Meanwhile, have ready some scooped-out little marbles of potato,
onions, turnips, carrots, and peas cooked in stock; put the piece of
beef on the platter; pour the gravy all over; garnish with the differ¬
ent vegetables all around. Serve as a joint for dinner.
Roast Beef ( Rosbif ) a la New York
Take a three-rib roast, about six to eight pounds, leaving the back¬
bone on; cook for about one hour and ten minutes with water, pep¬
per, and salt in the pan; put in oven and baste every now and then
* — about six to eight times. When cooked, remove from oven;
cut away the backbone; stand on a platter with the fat up that is
brown and crisp. Remove all fat from the pan, leaving the es¬
sence of the beef. Add little stock; if not brown enough, color
slightly with kitchen bouquet. Pour on the warm platter around
the roast just before serving. The roast should be carved very thin,
leaving part of it on top of the beef and part on the platter. Gar¬
nish with parsley and serve as a roast for dinner with potatoes and
vegetables.
✪ Roast Beef (Rosbif) a la New York
Page 199 · 2 recipe records on this page
Presented as published in 1918. 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
Next comes the porterhouse roast that has a fillet underneath, that is cut up for porterhouse steaks and Delmonico steaks. If for a roast, remove the fillet that is imbedded in fat. removing the fat also. The fillet is cooked and used separately from the roast, for roast beef, fillet of beef a la champignon, filet mignon. fillet a la Chateaubriand, etc. The roast has a long fiat piece of
meat at the tail end which is used for soups, stews, meat balls. Hamburger steaks. The Delmonico can be cut from the roast after the fillet has been taken out.
Next to the Delmonico steak comes the sirloin rib roast, which contains four ribs and has no fillet. Two to three ribs are mostly used and are called the first cut of rib roast.
After the first cut comes the second cut. After that comes the chuck roast.
Of the four roasts the porterhouse roast is the best; then the first cut, which is mostly used for the family table; then the second cut; and, last, the chuck roast.
After the chuck roast comes the chuck steak cut from the shoulder; it is used for beefsteak pies, rolled beef, stews, soups, etc.
The neck is used for soups.
The liver is used for frying, liver fritters, roast beef livers.
Kidney is used for kidney stews and beefsteak pies.
The tail is used for ox-tail soup.
Beef (Boeuf a la Mode)
Take a piece of meat from the round of beef six to seven pounds; lard with salt pork or fat bacon by cutting strips about one inch long and quarter inch thick; make holes with a pointed knite; put the finger down to form a space for the pork or bacon) stick the pork (or bacon) in each hole — all around one inch apart. Put in a frying pan with a little bacon fat and brown on both sides; put in a large soup kettle with plenty of cut-up carrots,
CopjTight, 1918, by Mrs. Ericsson Hammond
onions, turnips, and about two cups water; put a tight cover on ; roast on the stove about four hours — turning it now and then (be careful not to burn) ; when the water is stewed down add a little more, otherwise the meat will get too crisp. When ready take the meat out, re¬remove the fat from the gravy. Put two tablespoons fat in a pan; add one tablespoon flour, then the gravy or beef stock—two to three cups—and one cup tomato juice; color with kitchen bouquet. Meanwhile, have ready some scooped-out little marbles of potato, onions, turnips, carrots, and peas cooked in stock; put the piece of beef on the platter; pour the gravy all over; garnish with the different vegetables all around.Serve as a joint for dinner.
Roast Beef ( Rosbif ) a la New York
Take a three-rib roast, about six to eight pounds, leaving the back¬ bone on; cook for about one hour and ten minutes with water, ppepper, and salt in the pan; put in oven and baste every now and then—about six to eight times.. When cooked, remove from oven; cut away the backbone; stand on a platter with the fat up that is brown and crisp. Remove all fat from the pan, leaving the essence of the beef. Add little stock; if not brown enough, color slightly with kitchen bouquet. Pour on the warm platter around the roast just before serving. The roast should be carved very thin, leaving part of it on top of the beef and part on the platter. Gar¬ nish with parsley and serve as a roast for dinner with potatoes and vegetables.
Records on this page
Beeef (Boeuf a la Mode)Roast Beef (Rosbif) a la New York