Beef, Roast

Ingredients

• the sirloin of beef
• a piece of white paper
• string
• a little butter
• fresh dripping
• flour

Method

1. 1

   Wash and dry the meat, cover fat with paper.

2. 2

   Make a strong fire and place the joint ten inches from the fire, gradually bringing it closer.

3. 3

   Baste continually, first with butter, then its own fat.

4. 4

   Sprinkle with salt and dredge with flour before taking up.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 226. The excerpt below is the record exactly as published.

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 bo 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 suffi- cient. About ten minutes before it is to be taken up, sprinkle over it a Httle 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 houi-s. 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. Beef, Roast, Minced. — Place a spoon- ful of flour in a pan, and brown it with some butter. Add a pound of cold roast beef finely minced, some gravy, or stock broth, •s\dth a. glass of wine, and season with herbs chopped up, and salt and pepi^er. "When nearly ready, put in a little butter

Cook this with the app: pantry check, scaling, and the assistant.