if any of the flour fell into the clripping-pan it would thicken
and spoil the gravy. The flour gives a brown frothy surface
to the meat. Draw the joint nearer the fire at the last, so as
to secure a crisp surface, and serve the moment you take it off
the roasting-jack. These are the rules for English roasting of
all joints. Constant basting is of the greatest importance, and
there ought to be broth always available from the stock-pot.
Ribs Of Beef. — In roasting Ribs of Beef it is a good plan to
hang the thick part upwards till three-parts done. Be careful
to hang the thick part so as to get most of the heat of the fire,
and to tie buttered paper over the fat. When three-parts done,
hang the joint the other way upwards till it is cooked. If the
joint is large, say fourteen pounds, allow three hours and a half
for cooking it ; a little more if it is a thick joint.
Yorkshire Pudding’. — Yorkshire Pudding, with grated
horseradish and horseradish sauce, either hot or cold, is
always served with Roast Beef. It can only be made in perfec-
tion when the batter can be put in a tin which receives the
dripping from the roasting joint. Put half a pound of flour in
a basin, make a hole in the middle, and break into it two whole
eggs. Stir very smoothly round and round with a wooden
spoon, adding by degrees about a pint of milk, or enough to
make a smooth consistent batter. Let the tin become coated
with the drippings from the meat. Pour in the batter, let it
brown and set at the top, then turn it over with a knife so that
both sides are done. Serve the Yorkshire Pudding cut in
squares on a napkin. If, however, this method cannot be fol-
lowed, the batter should be poured into a tin which has been
buttered with quite an ounce of butter✪ Yorkshire Pudding, and baked a light bright
brown in the oven. Under the meat Yoi'ksliire Pudding will
take three-quarters of an hour. For baking allow twenty
minutes in a quick oven.
Fillet Of Beef. — If the Fillet is taken from the Sirloin it
can be plainly roasted, and sent up with a garnish of spaghetti
or macaroni stewed in gravy. Five ounces of macaroni will be
a sufficient quantity.
Or the Fillet can be braised. For this use a fire-proof stew-
pan, or a marmite, with a cover. Copper stewpans do not
answer for slow cooking. The stewpan must have a cover.
172
BEEF
French cooks put a slice of bacon at the bottom of the stew-pan,
then the beef, and then another slice of bacon, and when the
broth is added to the meat they add a tablespoonful of brandy✪ Fillet of Beef.
For the rest see Braising.
Small Fillets of Beef. • — These are not taken from the
Fillet belonging to the Sirloin, but are cut from a piece of the
ramp. Trim the meat into ten or a dozen neat oval fillets, each
three-quarters of an inch thick, three inches and a half long,
and two and a half wide. They may be larded on one side (in
which case French cooks call them Grenadins ), or a slice of fat
about the size of, and twice as thick as, half-a-crown may be
laid between each. An excellent way of serving little Fillets
of Beef is with mushrooms. In any case the Fillets should
marinade (see page 151) for six or eight hours, or they will not
be tender. Then drain and dry them, and arrange them,
larded side uppermost, in a saute-pan with two ounces of butter,
and fry, on the lower side only, for four minutes.
Page 114 · 2 recipe records on this page
Presented as published in 1898. 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
if any of the flour fell into the dripping-pan it would thicken and spoil the gravy. The flour gives a brown frothy surface to the meat. Draw the joint nearer the fire at the last, so as to secure a crisp surface, and serve the moment you take it off the roasting-jack. These are the rules for English roasting of all joints. Constant basting is of the greatest importance, and there ought to be broth always available from the stock-pot.
Ribs Of Beef. — In roasting Ribs of Beef it is a good plan to hang the thick part upwards till three-parts done. Be careful to hang the thick part so as to get most of the heat of the fire, and to tie buttered paper over the fat. When three-parts done, hang the joint the other way upwards till it is cooked. If the joint is large, say fourteen pounds, allow three hours and a half for cooking it ; a little more if it is a thick joint.
Yorkshire Pudding. — Yorkshire Pudding, with grated horseradish and horseradish sauce, either hot or cold, is always served with Roast Beef. It can only be made in perfection when the batter can be put in a tin which receives the dripping from the roasting joint. Put half a pound of flour in a basin, make a hole in the middle, and break into it two whole eggs. Stir very smoothly round and round with a wooden spoon, adding by degrees about a pint of milk, or enough to make a smooth consistent batter. Let the tin become coated with the drippings from the meat. Pour in the batter, let it brown and set at the top, then turn it over with a knife so that both sides are done. Serve the Yorkshire Pudding cut in squares on a napkin. If, however, this method cannot be followed, the batter should be poured into a tin which has been buttered with quite an ounce of butter, and baked a light bright brown in the oven. Under the meat Yorkshire Pudding will take three-quarters of an hour. For baking allow twenty minutes in a quick oven.
Fillet Of Beef. — If the Fillet is taken from the Sirloin it can be plainly roasted, and sent up with a garnish of spaghetti or macaroni stewed in gravy. Five ounces of macaroni will be a sufficient quantity.
Or the Fillet can be braised. For this use a fire-proof stewpan, or a marmite, with a cover. Copper stewpans do not answer for slow cooking. The stewpan must have a cover.
French cooks put a slice of bacon at the bottom of the stew-pan, then the beef, and then another slice of bacon, and when the broth is added to the meat they add a tablespoonful of brandy. For the rest see Braising.
Small Fillets of Beef. • — These are not taken from the Fillet belonging to the Sirloin, but are cut from a piece of the ramp. Trim the meat into ten or a dozen neat oval fillets, each three-quarters of an inch thick, three inches and a half long, and two and a half wide. They may be larded on one side (in which case French cooks call them Grenadins ), or a slice of fat about the size of, and twice as thick as, half-a-crown may be laid between each. An excellent way of serving little Fillets of Beef is with mushrooms. In any case the Fillets should marinade (see page 151) for six or eight hours, or they will not be tender. Then drain and dry them, and arrange them, larded side uppermost, in a saute-pan with two ounces of butter, and fry, on the lower side only, for four minutes.
Records on this page
Yorkshire PuddingFillet of Beef