The century cook book

How to Select Beef. In selecting beef see that the grain is smooth and open; if the fiber parts or breaks readily on being pressed by the finger, it will be found to be tender. The color should be a deep rose, and the fat a rich cream color; if the fat is white it is an indication that the beef is young and lacking in flavor, and if of a deep yellow, the meat will be apt to be tough and of inferior quality. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porterhouse cuts. In selecting steak, avoid the first three or four cuts, as they are apt to be broken and stringy. Sirloin and short cut porterhouse steaks are best, although the pinbone steak is considered best by some. Round steak is almost invariably tough. Beef tenderloin, cut across the grain, makes most delicious steak. Roast Beef. After selecting the roast at the market if the rib is too long for the roast to present a symmetrical appearance, have the butcher saw off about four inches of the rib and remove the chine, leaving the [illustration: Sirloin of Beef] ribs in the roast. All meats are better flavored and more nutritious by being cooked without 30 Meat and How to Cook It removing at least some of the bones. To prepare for roasting, wash the meat and wipe dry with a towel, dredge with salt and pepper, put in the pan on a rack, if you have one, pour a pint of water in the pan, and put in the oven. The oven should be very hot for the first ten or fifteen minutes, to harden the albumen, after that a more moderate heat will answer. The time required to roast beef is from ten to twenty minutes to the pound, according as it is to be rare, medium, or well done. Baste every ten or fifteen minutes. Some cooks dredge the roast with flour to prevent the juices from escaping. A few minutes before serving, remove the meat from the pan, place in the warming closet and into the gravy stir a tablespoonful of flour mixed with half a cup of water; if too thick, add more water. If there is too much fat it should be skimmed off before thickening the gravy. Serve the roast on a hot platter and the gravy in a hot boat. Braised Beef. Take four or five pounds of beef, that with a little fat on it is best, and have it cut in squares about three inches long by two broad, and one and a half or two inches thick, dredge with salt and pepper and a little flour. Slice half a pound of fat pork into an iron dripper or braising pan, fry until crisp, draw to one side and slice in two onions and half of a small carrot, fry these until brown and then put in the beef, laying the pieces side by side, add two tablespoonfuls of water and cover, cook slowly until the meat is brown on all sides; it will take from two to three hours; when done, take out the meat, add a pint of water, stir a tablespoonful of flour mixed smooth with a little water, pour around the meat and serve. Beef Stew. Take two or three pounds of clean beef or the remnants of a roast, cut into small pieces, put in a stewpan, cover with water and boil until tender, add a small lump of butter and thicken with a tablespoonful of flour mixed smooth with a little cold water. Some prefer a few Meat and How to Cook It vegetables boiled with the meat, or a few dumplings make a nice addition.