Roast Round of Beef in Paper Bag.— Get three or
four pounds of beef from top round, asking the butcher
for a high chunky piece — not a slab — from the tenderest,
juiciest part. Have him tie it up securely and add a
piece of suet. Well grease the bag inside. Season and
flour the meat✪ Roast Round of Beef in Paper Bag, place a small piece of suet on top, insert
in bag, fasten with paper clips, and put on a broiler in
a hot oven, reducing the heat after about five minutes.
Allow fifteen minutes for each pound. It will be a rich
brown on the outside but rare and juicy. With an ex-
ceptionally sharp carving knife the meat should be cut
in very thin, appetizingly rare and tender slices.
This is a most economical and nutritious roast, having
no waste in bones and trimmings, and if cut from good
beef is as delicious as a porterhouse roast.
Sauer Braten.— Rub a solid piece of the round of
beef with vinegar, dust lightly with salt and pepper and
a bit of bay leaf rubbed to a powder. Let the meat
stand over night or twelve hours. Cut several slashes
in the meat, put in two small onions cut in quarters and
two carrots cut in strips and the same amount of turnip.
Dust a pinch of poultry seasoning or sweet herbs over.
Lay three thin slices of salt pork in the well greased
paper bag, add a half cupful boiling water✪ Sauer Braten and if there
is room in the bag tuck in a few more carrots or onions.
Seal and place in a very hot oven for eight minutes,
then reduce the heat at least half, and cook about two
hours. Have a dripping pan with an inch of water in it,
set under the oven rack so that if by any mischance the
bag should burst, nothing would be lost. The steam
STANDARD PAPER BAG COOKERY 65
from the water in the pan serves the same purpose as
wetting the bag before filling, keeping it from becoming
too brittle. Two bags will be found better than one in
this case.
Beef Steak. — Wipe the meat, trim off extra fat and
brush over with oil or butter. Season lightly with salt
and pepper✪ Beef Steak, put in well-greased bag, seal, place on
grid in very hot oven and cook from fifteen to eighteen
minutes, according to thickness of steak. At the last,
pierce a few holes in the top of the bag, if there is any
doubt about the steak being sufficiently browned. Take
up on hot platter and spread with parsley butter, pour-
ing any gravy remaining in the pan over the meat.
Toledo Beef Steak. — Place a top sirloin steak in a
wood cookery dish, season with salt and pepper and
place in bag. Seal and cook twenty minutes. Remove
from the oven, open the bag and turn the steak. Spread
over the top a little dry mustard and season with salt,
pepper, two tablespoonfuls of drawn butter and a large
tablespoonful of Worcestershire sauce✪ Toledo Beef Steak. Place on the
top grate of the oven without the bag, and leave ten or
fifteen minutes until crisp and brown.
Page 28 · 4 recipe records on this page
Presented as published in 1912. 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
Roast Round of Beef in Paper Bag.— Get three or four pounds of beef from top round, asking the butcher for a high chunky piece — not a slab — from the tenderest, juiciest part. Have him tie it up securely and add a piece of suet. Well grease the bag inside. Season and flour the meat, place a small piece of suet on top, insert in bag, fasten with paper clips, and put on a broiler in a hot oven, reducing the heat after about five minutes. Allow fifteen minutes for each pound. It will be a rich brown on the outside but rare and juicy. With an exceptionally sharp carving knife the meat should be cut in very thin, appetizingly rare and tender slices.
This is a most economical and nutritious roast, having no waste in bones and trimmings, and if cut from good beef is as delicious as a porterhouse roast.
Sauer Braten.— Rub a solid piece of the round of beef with vinegar, dust lightly with salt and pepper and a bit of bay leaf rubbed to a powder. Let the meat stand over night or twelve hours. Cut several slashes in the meat, put in two small onions cut in quarters and two carrots cut in strips and the same amount of turnip. Dust a pinch of poultry seasoning or sweet herbs over. Lay three thin slices of salt pork in the well greased paper bag, add a half cupful boiling water and if there is room in the bag tuck in a few more carrots or onions. Seal and place in a very hot oven for eight minutes, then reduce the heat at least half, and cook about two hours. Have a dripping pan with an inch of water in it, set under the oven rack so that if by any mischance the bag should burst, nothing would be lost. The steam
from the water in the pan serves the same purpose as wetting the bag before filling, keeping it from becoming too brittle. Two bags will be found better than one in this case.
Beef Steak. — Wipe the meat, trim off extra fat and brush over with oil or butter. Season lightly with salt and pepper, put in well-greased bag, seal, place on grid in very hot oven and cook from fifteen to eighteen minutes, according to thickness of steak. At the last, pierce a few holes in the top of the bag, if there is any doubt about the steak being sufficiently browned. Take up on hot platter and spread with parsley butter, pouring any gravy remaining in the pan over the meat.
Toledo Beef Steak. — Place a top sirloin steak in a paper bag, season with salt and pepper and place in bag. Seal and cook twenty minutes. Remove from the oven, open the bag and turn the steak. Spread over the top a little dry mustard and season with salt, pepper, two tablespoonfuls of drawn butter and a large tablespoonful of Worcestershire sauce. Place on the top grate of the oven without the bag, and leave ten or fifteen minutes until crisp and brown.
Records on this page
Roast Round of Beef in Paper BagSauer BratenBeef SteakToledo Beef Steak