Boast Beef Gravy

Ingredients

• some of the fat from pan
• three tablespoons flour
• one and one-half cup of water
• season with salt
• season with pepper

Method

1. 1

   Remove some of the fat from the pan, leaving three tablespoonfuls.

2. 2

   Place in front of range, add flour, and stir until well browned.

3. 3

   Gradually add water, cook for five minutes, season with salt and pepper, and strain.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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 in the pan, and put in hot oven with a steady heat. Baste frequently while the beef is cooking. If the top burn, open the oven door a little. When cooked, place on a hot platter. Sprinkle flour in a dripping pan, stir constantly, and add enough boiling water to make the gravy or sauce the right thickness. Strain and serve in separate dish. Any other sauce may be served with the above. Sometimes the platter is garnished with potatoes which have been roasted in the pan with the beef ; if so, do as follows : Select and peel medum-size potatoes. About half or three-quarters of an hour before the beef is served, cut the potatoes in two, lengthwise, and place in the pan around the beef. Turn and baste them frequently. If desired, garnish dish with Yorkshire pudding, m^ide as follows: T0EK8HIBE PUDDING. Marian Harland, Have at hand one and one-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoon- ful of salt. Put the flour and salt in a bowl, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and all the lumps are dissolved, add the remainder of the milk and a well- beaten egg. Whisk the mixture, and pour it into a well- buttered, shallow tin. Bake for an hour. Then for another half hour, place it in the pan underneath the meat, so that it will catch a little of the juice from it. Cut the puding in small, square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it. Never wash a raw roast, at least not the parts unpro- 142 KIRMESS COOK BOOK. tected by the thin skin. Wipe the skin oflf with vinegar, dry with a soft cloth, and lay the meat, cut sides at top ^nd bottom, upon the grating of your roaster. Dash a cupful of really boiling water over it. They cicatrice the surface and keep in the juices. Dredge with flour, cover and cook ten minutes to the pound, turning all tlie heat into the oven for flfteen minutes; then shift into a slower oven, or "dampen" the fire. Baste every ten min- utes with the gravy dripping into the pan. Ten min- utes before dishing the meat, wash freely with butter and dredge with browned flour, to "glaze" the roast. Never serve "made gravy" with roast beef. Pour the liquid from the pan into a bowl, and when the fat is solid, remove it and clarify for dripping. The residuum will add richness to your soup stock, or make a savory base for stew or hash. Serve horseradish sauce and mustard with your rare roast> and put a little of the ruddy juice, which exudes as the meat is carved, upon each slice when served. YOEKSHIRE PUDDING. Miss Stella F. Flanagan, One cup flour, one heaping teaspoon of baking powder, one-half teaspoon salt, one-half pint milk, two eggs. Put one cup of beef drippings in pan about nine inches square, then pour in batter and bake twenty minutes in hot oven. Cut in squares and serve immediately. POT ROAST. Mrs. Hoover, Buffalo, N. Y. For five pounds of round beef. Brown the roast oflf in the kettle, then add four cups of cold water, two large onions, six cloves in each onion, salt and pepper, MEATS. 143 one large bay leaf crashed, one cup tomatoes. Set kettle in oven and cook slowly three hours. One hour before done add four thin slices of bread. Strain gravy< WILLIAM H. OKANE's POT ROAST. From Good Housekeeping. The David Harum pot roast is prepared as follows: Lay a round of beef in a broad deep pot. Pour in a cup of boiling water and add two slices of onion ; cover close- ly and cook ten minutes to the pound.. Transfer to a dripping pan, rub with butter, dredge with flour and brown in a quick oven. Strain and cool the gravy left in the pot. Take oflE the pot, put the gravy into a sauce- pan. Season with pepper

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