A rump of beef may be roasted like sirloin, but it is sometimes finely larded. Before roasting, (1) put the rump of beef into a dish with half a pint of white wine, three tablespoonfuls of oil, a little pepper and salt, two shredded onions, a sprig of thyme, and two or three sprigs of parsley. 2. Let the beef remain in the dish for two days before roasting, turn- ing it three or four times. On the third day it should be roasted. When half roasted, (3) add a tablespoon- ful of the liquor in which it has been placed to the gravy in the dripping-pan. This placing of meat in oil, wine, vinegar, herbs, &c., is called marinading, 250 Buckmaster’s Cookery. and is often a great improvement. This is the best joint for roasting. Precautions. — The meat will absorb quite suffi- cient flavour without rubbing. Baste frequently. ROAST RIBS OF BEEF. Ingredients. Ribs of Beef. Saw off the chine-bone, trim the joint, wrap it in buttered paper, and roast as sirloin. BRAISED FILLETS OF BEEF. Ingredients. I lb. of Fillet of Beef. i pt. of Stock. 2 young Carrots. I stick of Celery. 1 Onion. A Bouquet garni. A piece of fat Bacon.✪ Braised Fillets of Beef 1. Take from the under side of a sirloin one pound of beef and cut it into seven or nine slices. 2. Shape the pieces with a sharp knife into the size of a break- fast cup and the thickness of not more than a third of an inch. 3. Take a quarter of a pound of fat bacon about one inch and a quarter thick from the rind and with a sharp knife cut it down to the rind in rashers one eighth of an i,nch in thickness; now cut it across the same thickness and you have little strips of bacon one eighth of an inch in section and about one inch in length. 4. With a clean cloth take up each fillet of beef. 5. Introduce into a proper sized larding needle a strip of bacon, and lard all the fillets in regular rows with strips of bacon. 6. Arrange the larded fillets in saute pan. 7. Add a Braised Fillets of Beef. 2 5 1 bouquet garni , (parsley, thyme, bayleaf and, if liked, a sprig of marjoram, an eschalot, a clove of garlic). 8. Scrape and clean two young carrots and split them in halves. 9. Peel an onion and wash a quarter of a stick of celery. 10. Put all these vegetables into the saute pan. 11. Add some good stock but not enough to come over the fillets. 12. Baste the fillets con- tinually. 13. Cut a piece of paper the size of the saute pan and butter it. 14. When the stock comes to the boil lay the paper neatly on the fillets to prevent the too rapid browning of the meat. 15. Remove the paper and baste frequently, returning the paper each time. 16. Place the saute pan in a hot oven for half an hour to brown the meat. 17. Re- move the meat and reduce the stock 18. When in the oven remove the paper and occasionally baste. 19. Remove the fillets from the saute pan, arrange them on a hot dish on a circle or oval of mashed potatoes. Keep the dish hot and, if necessary, reduce quickly the sauce to what is called half a glaze. Strain the sauce over the meat and fill up the centre with mixed vegetables, green peas, French beans, carrots and turnips cut into small dice.

AI-modernized reading of the original text

A rump of beef may be roasted like sirloin, but it is sometimes finely larded. Before roasting, (1) put the rump of beef into a dish with half a pint of white wine, three tablespoonfuls of oil, a little pepper and salt, two shredded onions, a sprig of thyme, and two or three sprigs of parsley. 2. Let the beef remain in the dish for two days before roasting, turning it three or four times. On the third day it should be roasted. When half roasted, (3) add a tablespoonful of the liquor in which it has been placed to the gravy in the dripping-pan. This placing of meat in oil, wine, vinegar, herbs, &c., is called marinading, Buckmaster’s Cookery. and is often a great improvement. This is the best joint for roasting. Precautions. — The meat will absorb quite sufficient flavour without rubbing. Baste frequently. ROAST RIBS OF BEEF. Ingredients. Ribs of Beef. Saw off the chine-bone, trim the joint, wrap it in buttered paper, and roast as sirloin. BRAISED FILLETS OF BEEF. Ingredients. I lb. of Fillet of Beef. i pt. of Stock. 2 young Carrots. I stick of Celery. 1 Onion. A Bouquet garni. A piece of fat Bacon. 1. Take from the under side of a sirloin one pound of beef and cut it into seven or nine slices. 2. Shape the pieces with a sharp knife into the size of a breakfast cup and the thickness of not more than a third of an inch. 3. Take a quarter of a pound of fat bacon about one inch and a quarter thick from the rind and with a sharp knife cut it down to the rind in rashers one eighth of an inch in thickness; now cut it across the same thickness and you have little strips of bacon one eighth of an inch in section and about one inch in length. 4. With a clean cloth take up each fillet of beef. 5. Introduce into a proper sized larding needle a strip of bacon, and lard all the fillets in regular rows with strips of bacon. 6. Arrange the larded fillets in saute pan. 7. Add a Braised Fillets of Beef. 2 5 1 bouquet garni , (parsley, thyme, bayleaf and, if liked, a sprig of marjoram, an eschalot, a clove of garlic). 8. Scrape and clean two young carrots and split them in halves. 9. Peel an onion and wash a quarter of a stick of celery. 10. Put all these vegetables into the saute pan. 11. Add some good stock but not enough to come over the fillets. 12. Baste the fillets continually. 13. Cut a piece of paper the size of the saute pan and butter it. 14. When the stock comes to the boil lay the paper neatly on the fillets to prevent the too rapid browning of the meat. 15. Remove the paper and baste frequently, returning the paper each time. 16. Place the saute pan in a hot oven for half an hour to brown the meat. 17. Remove the meat and reduce the stock 18. When in the oven remove the paper and occasionally baste. 19. Remove the fillets from the saute pan, arrange them on a hot dish on a circle or oval of mashed potatoes. Keep the dish hot and, if necessary, reduce quickly the sauce to what is called half a glaze. Strain the sauce over the meat and fill up the centre with mixed vegetables, green peas, French beans, carrots and turnips cut into small dice.

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Braised Fillets of Beef

Buckmaster's cookery