Roast Beef
From Tried favourites cookery book, 1909
Serves 6
Dredging beef with flour when half cooked yields delicious gravy.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 37. The excerpt below is the record exactly as published.
Roast Beef. Beef should be cut in slices, the gravy brought to boiling point, and the slices dipped in just long enough to heat. SteAving toughens it, unless gently simmered 1 hour. Pressed Beef. 5 or 6 lb. B&ef, thick flank, pickled; Mixed Vegetables. Glaze, Aspic Jelly. If the beef has been long in pickle, Avash it, put into a pan of cold Avater, bring to the boil and skim ; add a feAv sliced vegetables, and simmer slowly about 2 hours. Lift out, remove bone, press Avith a weight on top. When quite cool wipe off greaso, and cover with 31 TRIED FAVOURITES COOKERY BOOK. glaze. Dish and ganiisli with aspic and parsley. The beef may be decoratetl with a little butter beaten till creamy and put into a forcing bag and tube. Roast Beef. I hour to each lb. Heat tin in oven, and when hot, place beef on rack. Haste well. Always have some water in oven to keep atmos- ])here moist. To dish, lift meat from tin, pour off fat, lexaving sediment in tin. Add to it, J teaspoonful bovril, good pinch salt, and cupful water
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