Roast

Ingredients

• Wipe off meat with cloth wrung out of cold water
• rub in salt and pepper
• dredge with flour
• baste every ten minutes with fat that is tried out
• add one and a half cups boiling water

Method

1. 1

   Rub meat with salt, pepper, and flour.

2. 2

   Place in a hot oven to sear, then reduce heat and baste.

3. 3

   When half done, turn and dredge again.

4. 4

   Make gravy with drippings.

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 3. The excerpt below is the record exactly as published.

Roast beef (rare) 5 1 5 Tongue 3-4 Roast beef (well done) 5 1 20 Four General Methods. — There are four general methods of cooking meat : roasting, broiling, boiling and frying. The proper method to use depends on the cut of the meat and the result desired. In broiling and roasting the object is to retain in the meat all of its juices. This is accomplished by cooking it for a short time at a high temperature to sear the outside so as to hold in the juices, and then finishing the cooking at a lower temper- ature to soften the connective tissue. Meat may also be boiled for a few minutes to sear the cut surface and then cooked at a lower temperature. Or it may be put into cold water and slowly brought to the boiling point for -soup stock. In the latter case the object is to get the juice out of the meat into the water. Broiled Steak. — Steak that is to be broiled should be tender. Trim off the outside skin and superfluous fat, and wipe the steak with a cloth wrung out of cold water. Grease a hissing hot griddle with a very little of the fat from the steak. Place the steak on the griddle and turn every few seconds for the first minute. Do not stick the fork into the lean, juicy part, as the juice will leak out of the hole thus made. After the steak has begun to brown, reduce the heat and finish cooking with a slow Simple Cooking of Wholesome Food for the Farm- Home 9 fire, turning occasionally. Steak one inch thick will require six minutes if liked rare, seven or longer if liked well done. Sprinkle with salt on both sides and pepper if desired, place on a hot platter, spread with butter, and serve on warm plates. Steak may be broiled on a broiler directly over a bed of live coals, or under a gas flame. To Cook Tough Steak. — Take a round or other tough steak of an inch or more in thickness, trim, clean, and lay on meat board. Gash with a knife, sprinkle with salt, and pour on it one-half cup of flour. With the edge of a kitchen plate work the flour in the meat. Heat a skillet, rub with a little fat, and brown the steak on both sides. Then add a cup of boiling water and cover skillet with a close-fitting lid. An iron or other heavy object may be put on the lid to keep it on tight so that the steam will not escape. Let steak cook slowly, but not boil, for an hour, or until tender. Serve with the gravy on a hot platter. Onion may be added with the water if desired. Hamburg Steak. — Chop finely one pound lean raw beef; sea- son highly with salt, pepper, and a few drops of onion juice or one-half shallot finely chopped. Shape, cook, and serve as meat Cakes. A few gratings of nutmeg and one egg slightly beaten may be added. Roast. — Wipe off meat with cloth wrung out of cold water, rub in salt and pepper, and dredge with flour. Place in roaster or pan and put in oven hot enough to cook the outside very quickly, or sear it on top of stove and then put into the oven. Reduce heat and baste every ten minutes with fat that is tried out. If the roast is very lean it may be necessary to add fat. When meat is half done, turn it over and dredge with flour that this side may be uppermost for final browning. If there is danger of flour burning, add a little water. A five-pound roast requires one hour and twenty minutes to be well done. When roast is done take up on hot platter. Pour off all grease from pan but about four tablespoons. To this add four tablespoons flour, mix thoroughly, and add one and a half cups boiling water

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