Cassell's dictionary of cookery

Beef, Ribs of. To Roast,— The best piece to roast is the fore-rib, and it should be himg for two or three days before being cooked. The ends of the ribs should be sawn off, the outside fat fastened with skewers, and the strong sinew and chine bones removed. The joint should first be placed at some distance from the fire, and gradually brought closer until hot through, to prevent its being scorched while yet raw. Baste freely with clarified dripping at first, as there will not be sufficient gravy when first put down ; dredge with flour a quarter of an hour- before taking it up. Care must be taken not to allow it to burn, as it is very easily spoiled. Serve with horse-radish sauce. Probable cost, lOd. to Is. per pound. Beef, Rib ' Steaks (a la Bordelaise).— Cut out a thick steak from between the bones ; soak it in salad-oil, and season with salt and pepper. Broil on each side for five minutes. Boil a small young vegetable marrow, cut it into half -inch slices, glaze, and lay them, when made quite hot, over the steak. Pour some Bordelaise sauce over all, and serve very hot. Time to boil the marrow, ten to twenty minutes. Beef, Rib Steaks (a la Maitre d'Hotel). — Prepare steaks as in preceding recipe ; put some Maitre d'Hotel butter on a hot dish ; lay BEE (60) BEE the steaks upon it and glaze over the top. Time, ten minutes to broil. Probable cost, Is. per pound. Two pounds sufficient for four persons. Beef Rissoles. — Mince one pound of cold roast beef, the leaner the better, very fine ; add pepper, salt, a few savory herbs chopped small, and half a tea-spoonful of minced lemonpeel ; mix all together with half the weight of the beef in bread-crumbs. Bind it with two eggs into a thick paste ; form into balls ; dip them in white of egg and bread-crumbs, and fry them a rich brown. Serve with a garnish of fried parsley, and with a brown gravy in a tureen, or without the parsley, round the rissoles on the dish. Time, from eight to ten minutes. Probable cost, without meat, about 6d. Beef, Boast. — For roasting, the sirloin of beef is considered the prime joint. Before it is put upon the spit, the meat must be washed, then dried with a clean cloth ; cover the fat with a piece of white paper fastened on with string. Make up a good strong fire, with plenty of coals put on at the back. When the joint is first put down, it should be about ten inches from the fire, and then gradually drawn nearer. Baste continually all the time it is roasting, at first with a little butter or fresh dripping, afterwards its own fat will be sufficient. About ten minutes before it is to be taken up, sprinkle over it a little salt, dredge it with flour, and baste it until it is nicely frothed. The time it will take in roasting depends upon the thickness of the piece; a piece of sirloin weighing about fifteen pounds should be roasted for three hours and a half, while a thinner piece, though of the same weight, may be done in three hours. It must also be remembered that it takes longer to roast when newly killed than when it has been kept, and longer in cold weather than in warm.