Gravy for Roast Beef

Ingredients

• four level tablespoons of flour
• one and a half cups of boiling water
• season with salt
• season with pepper

Method

1. 1

   Pour off all the fat from the roast pan except about four tablespoons.

2. 2

   Place the pan on the hot part of the range, add the flour, and brown it nicely without burning.

3. 3

   Slowly add the boiling water, cook for five minutes, and season with salt and pepper.

4. 4

   Strain if there are lumps and serve in a gravy-boat.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 42. The excerpt below is the record exactly as published.

one and a half cups of boiling water. Cook five minutes, and season with salt and pepper. Strain, if there are lumps in it, and put in gravy-boat and send to table. The best gravy for roast beef is on the dish after the carving. To Cakve a Roast of Beef. — Have a very sharp knife, and always cut across the grain if you wish the meat to be tender. Yorkshire Timbales. 2 cups milk. 2 eggs. 2 cups flour. i/i; teaspoon salt. Place flouv in mixing-bowl and make a well in the 92 SCIENTIFIC COOKING. center; put m the salt and eggs, and add milk slowly;, beat the flour all in smooth and add remaining milk and beat thoroughly. Pour into well-greased muffin- pans, cook for thirty-five or forty minutes, and baste with some of the fat from roast after they are well risen. Serve with the roast. The old Romans served this with their roast of beef under the name of "An- sonia cakes," which I found in Kurwen's "Host and Guest." Larded Fillet of Beef. The long fillet of beef is found under the loin of the beef, and the short fillet under the rump. When the long fillet is removed there are no porterhouse steaks, and for this reason it is more expensive than the short. To prepare, you remove all fat, veins and tendons. Skewer into shape, and lard upper side with the grain of the meat. Place on rack in pan, and sprinkle with salt and pepper, and dredge lightly with flour. Place a few pieces of salt pork from the larding in bottom of pan. Bake thirty minutes in hot oven, basting sev- eral times. Remove to hot platter, take out skewers, and garnish with parsley and small red radishes or watercress, with yolks of eggs sprinkled over them by pressing the e^g through a potato ricer. Fillet of Beef with Vegetables. Sear your fillet on the top of range with two-thirds cup of butter in a frying-pan. When the butter is quite hot, put in the fillet and turn frequently until every side is nicely browned, then turn occasionally until done, which will require about thirty minutes. Remove to a hot serving-dish and garnish with a cupful each of cooked peas, carrots and sweet-peppers (red BEEF. 93:. and green) ; cut into fancy shapes, well seasoned, and serve with — Brown Mushroom Sauce. — Use one-third cup of the fat from the pan in which the meat was cooked, and brown four level tablespoons of flour

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