If a saddle or loin of mutton is to be roasted, cook the
same time as beef if the weight is the same ; but if a leg is
to be roasted, one hour and a quarter is the time. Lamb
should be cooked an hour and a half ; veal, two hours and
three-quarters ; pork, three hours and a quarter. Ten min-
utes before dishing the dinner turn the gravy into a sauce-
pan, skim off all the fat, and set on the stove. Let it come
to a boil ; then stir in one table-spoonful of flour, mixed with
half a cupful of cold water. Season with salt and pepper,
and cook two minutes. Serve the meat on a hot dish and
the gravy in a hot tureen.
Rolled Rib Roast.
Either have the butcher remove the bones, or do it your-
self by slipping a sharp knife between the flesh and bones —
a simple matter with almost any kind of meat. Roll up the
134 MISS PABLO A'S NEW COOK BOOK.
piece and tie with strong twine. Treat the same as plain
roast beef, giving the same time as if it were a piece of rump
(one hour and a half for eight pounds), as the form it is now
in does not readily admit the heat to all parts. This piece
of beef can be larded before roasting, or it can be larded and
braised. Serve with tomato or horse-radish sauce.
Roast Beef, with Yorkshire Pudding.
A rib or sirloin roast should be prepared as directed for
roasting. When within three-quarters of an hour of being
done, have the pudding made. Butter a pan like that in
which the meat is being cooked, and pour in the batter✪ Roast Beef with Yorkshire Pudding.
Put the rack across the pan, not in it. Place the meat on
the rack, return to the oven, and cook forty-five minutes.
If you have only one pan, take up the meat, pour off the
gravy and put in the pudding. Cut in squares, and garnish
the beef with these. Another method is to have a pan that
has squares stamped in it. This gives even squares and
crust on all the edges, which baking in the flat pan does
not. When the meat is roasted in the tin-kitchen, let the
pudding bake in the oven for half an hour, and then place it
under the meat to catch the drippings.
For the Yorkshire pudding, one pint of milk, two-thirds
of a cupful of flour, three eggs and one scant teaspoonful of
salt✪ Yorkshire Pudding will be needed. Beat the eggs very light. Add salt
and milk, and then pour about half a cupful of the mixture
upon the flour ; and when perfectly smooth, add the
remainder. This makes a small pudding — about enough for
six persons. Serve it hot.
Fillet of Veal, Roasted.
About eight or ten pounds of the fillet, ham force-meat
(see rule for force-meat), half a cupful of butter, half a tea-
spoonful of pepper, two table-spoonfuls of salt, two lemons,
MEATS. 135 ✪ Fillet of Veal, Roasted
Page 58 · 3 recipe records on this page
Presented as published in 1880. 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 a saddle or loin of mutton is to be roasted, cook the same time as beef if the weight is the same ; but if a leg is to be roasted, one hour and a quarter is the time. Lamb should be cooked an hour and a half ; veal, two hours and three-quarters ; pork, three hours and a quarter. Ten minutes before dishing the dinner turn the gravy into a saucepan, skim off all the fat, and set on the stove. Let it come to a boil ; then stir in one tablespoonful of flour, mixed with half a cupful of cold water. Season with salt and pepper, and cook two minutes. Serve the meat on a hot dish and the gravy in a hot tureen.
Rolled Rib Roast.
Either have the butcher remove the bones, or do it yourself by slipping a sharp knife between the flesh and bones — a simple matter with almost any kind of meat. Roll up the
piece and tie with strong twine. Treat the same as plain roast beef, giving the same time as if it were a piece of rump (one hour and a half for eight pounds), as the form it is now in does not readily admit the heat to all parts. This piece of beef can be larded before roasting, or it can be larded and braised. Serve with tomato or horse-radish sauce.
Roast Beef, with Yorkshire Pudding.
A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the pudding made. Butter a pan like that in which the meat is being cooked, and pour in the batter. Put the rack across the pan, not in it. Place the meat on the rack, return to the oven, and cook forty-five minutes. If you have only one pan, take up the meat, pour off the gravy and put in the pudding. Cut in squares, and garnish the beef with these. Another method is to have a pan that has squares stamped in it. This gives even squares and crust on all the edges, which baking in the flat pan does not. When the meat is roasted in the tin-kitchen, let the pudding bake in the oven for half an hour, and then place it under the meat to catch the drippings.
For the Yorkshire pudding, one pint of milk, two-thirds of a cupful of flour, three eggs and one scant teaspoonful of salt will be needed. Beat the eggs very light. Add salt and milk, and then pour about half a cupful of the mixture upon the flour ; and when perfectly smooth, add the remainder. This makes a small pudding — about enough for six persons. Serve it hot.
Fillet of Veal, Roasted.
About eight or ten pounds of the fillet, ham force-meat (see rule for force-meat), half a cupful of butter, half a teaspoonful of pepper, two tablespoonfuls of salt, two lemons,
Records on this page
Roast Beef with Yorkshire PuddingYorkshire PuddingFillet of Veal, Roasted