Boast Beef

Ingredients

• a piece of beef
• Rub the top and sides of the beef with salt
• Rub the top and sides of the beef with pepper
• a few small pieces of butter
• about two tablespoonfuls of hot water

Method

1. 1

   Rub the beef with salt and pepper, place butter on top, and put in a dripping pan.

2. 2

   Pour hot water in the pan and cook in a hot oven, basting frequently.

3. 3

   When cooked, place on a hot platter and prepare gravy from the drippings.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 58. The excerpt below is the record exactly as published.

Boast Beef Gravy : Remove some of the fat from pan, leaving three tablespoonfuls. Place in front of range, add three tablespoons flour, and stir until well browned. The flour, dredged and browned in pan, should give additional color to gravy. Add gradually one and one- half cup of water, cook Ave minutes, season with salt and pepper, and strain. If flour should bum in pan, the gravy will be full of black particles. BOAST BEEF. Marian Rarland. A great deal depends upon the weight and quality of a piece of beef in determining how long it should be cooked. One commonly allows nine minutes to the pound for a rib or loin roast if it is to be rare, and twelve minutes to the pound if you wish it an even red all the way through. A roast cut from the round, or rump, will take forty minutes longer than the first- named cuts. Rub the top and sides of the beef with salt and pepper, put a few small pieces of butter over MEATS. 141 the top, and place it in a dripping pan. Pour about two tablespoonfulg of hot water

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