The Ideal cook book

Take a piece of the undercut of the sirloin of beef, trim off the fat neatly, and the skin next to it; cut*it across the grain into slices one and one half inches thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprinkle with salt, and serve very hot in a dish garnished with potatoes sautées au beurre. 138. Roast Sirloin—lIngredients—Beef, flour, salt and cup of water. After the meat has been in the oven one hour, remove dripping, dredge a little flour, sprinkle a little salt, and pour a cupful of water over it, place back in oven and cook for about another hour. Serve with horse radish. 139. Roast Beefand Brown gravy —Ingredients—Beef, pepper, salt, 2 tablespoonfuls of flour, onion, bay leaf. It is not everyone who, in preparing roast beef, manages to have the gravy quite right. It is either fat, thick, or too pale. Table Talk gives the following directions: First of all, the meat must be properly roasted or rather baked. Wipe the fat side with a damp cloth, put it in the pan, dust with pepper, put a teaspoonful of salt in the corner of the pan, add a half cup of hot water, and put it at once into a very hot oven. Bake fifteen minutes to every pound, have the oven very hot for the first half hour, and slightly cooler towards the last. Do not add any more water, but baste the meat every ten minutes with the fat that melts from the meat and falis to the bottom of the pan. When the meat is done remove it from the pan ; pour off all the fat but about two tablespoonfuls, being very careful to retain all the osmazone, the brown substance in the bottom of the pan. Add to the pan two rounding tablespoonfuls of flour, stir over the fire until the flour is a dark brown without scorching. Add quickly, all at once, one and a half cups (three gills) of warm water, stir continually until boiling, taste to see if salt enough ; if not, season, add a slice of onion, a bay leaf, and simmer gently two minutes. Strain through a gravy Strainer and serve. If the directions are carefully followed, the gravy will be a nut brown, and entirely free from grease. 56 Tur Dominion Coox Book. 140. Boiled Beef, _ Just wash off salt, place in saucepan of boiling water, as soon as it begins to boil skim, now draw to back of stove and let it simmer gently until done. Time allowed, one hour after it boils for each four pounds of meat. 141, Beef (Cold Meat Cookery)—Ingredients—About 2 Ibs. of cold roast beef, 1 large onion, 1 large carrot, I, turnip, 1 bunch of savory herbs, salt and pepper to taste, 14 pint of gravy, a crust of mashed potatoes. Cut the beef into slices allowing a little fat, put a layer of — this at bottom of pie dish, slice vegetables and sprinkle a layer of them upon the meat; pound the herbs, strew a little over the meat with pepper and salt and proceed in this manner, until the ingredients are used ; pour in gravy ; cover with crust of mashed potatoes. Nore.-—Parboil vegetables before adding them to meat, and the liquor in which they are boiled can be used in the place of gravy if there is none at hand. 142. Bubbie and Squeak (Cold Meat Cookery)—Ingiedients—A few thin slices of cold boiled beef, a little butter, small cabbage, 1 sliced onion, pepper and salt to taste. Fry the beef gently in the butter, place them on a flat dish, and cover with fried greens. Savoys can be used. Boil until tender, press in colander, mince and then put in frying pan with butter and sliced onion and a little salt and pepper. 143. Beef Collops - Ingredients—2¥4 lbs. of rump steak, Y Ib.. of butter, I pint of gravy or water, salt and pepper, shallot minced finely, 1 pickled walnut, a teaspoonful of capers. : Cut thin slices of steak and divide into pieces about two inches long and dredge with flour ; put butter into frying pan and when quite hot add the meat and pour upon them the-