Roast Beef

Ingredients

• salt
• flour
• fat from the roast

Method

1. 1

   Wipe, put on a rack in a dripping pan, skin side down, and rub over with salt and dredge with flour.

2. 2

   Place in a hot oven to quickly sear the surface, preventing the escape of inner juices.

3. 3

   After the flour in the pan is browned, reduce heat and baste with melted fat.

4. 4

   Baste every 10 minutes.

5. 5

   When meat is about half done, turn it over and dredge with flour for final browning.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 68. The excerpt below is the record exactly as published.

Roast Beef Method. — Wipe, put on a rack in a dripping pan, skin side down, and rub over with salt and dredge with flour. Fig. 19. Beef: cuts from rump and ribs. Place in a hot oven, that the surface may be quickly seared, thus preventing the escape of inner juices. After the flour in the pan is browned, reduce heat, and baste with the fat that has melted; if meat is quite lean, it may be necessary to put trimmings of fat in the pan. Baste every 10 minutes. If this rule is followed meat will be found more juicy. When meat is about half done, turn it over and dredge with flour, that skin side may be uppermost for final browning. If PROTEIN—BEEF 155 there is danger of the flour burning in the pan, add a small quantity of water. Allow 15 to 20 minutes to each pound of beef in roasting. Beef, to be well roasted, should be started in a hot oven and the heat later decreased, so that when carved the slices will be red throughout, with a crisp layer of golden brown fat on top. Beef roasted at a temperature so high that the surface is hardened before heat can penetrate to the center is most unsatisfactory. Sirloin of rib roast may have the bones removed, and be rolled, skewered, and tied in shape. Roast Beef Gravy Method. — Remove some of the fat from the pan, leaving 4 tbsp. Place on the front of the range, add 4 tbsp. flour and stir until well browned, the flour browned in the pan giving additional color to the gravy. Add gradually 13^ cups boiling water, cook 5 minutes, season with salt and pepper, and strain. If the flour should burn in the pan, the gravy will be full of black carbon particles. 3. Yorkshire Pudding 1 c. milk 2 eggs 1 c. flour }4 tsp. salt Method. — Mix salt and flour, gradually add the milk, stir until smooth, add eggs, and beat hard. Spread on the bottom of baking pan after removing the roast, until mix- ture is one-half inch thick. Bake 20 minutes in hot oven. Baste, after the mixture is well risen, with some fat from the roast

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