Roast Beef

Ingredients

• a five or six poimd piece of beef
• rub all over with salt
• add beef fat
• about 3 tbsp. flour
• about 1^ c.

Method

1. 1

   Wipe and rub the beef with salt.

2. 2

   Dredge meat and pan with flour.

3. 3

   Sear the outside in a hot oven, then rub with salt, pepper, and add beef fat.

4. 4

   Lower the temperature and baste every ten minutes.

5. 5

   When half done, turn it over and dredge with flour.

6. 6

   Roast for 1 to 1.5 hours depending on desired doneness.

7. 7

   For gravy, skim off fat, add flour, then hot water or stock, stir, cook, season, and strain.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 85. The excerpt below is the record exactly as published.

ROAST BEEF Lesson VII Roasting is cooking in the heat of the oven. In times past the term roasting was apphed to the cook- ing of meat and other things before an open fire. The term baking is used in connection with cooking of flour mixtures in the oven. In preparing a roast, the meat is dredged with flour. This, with the fat used in basting the meat, forms a crust which helps to keep in the juice. The heat should be intense at first to make a crust of flour and albumen on the outside of the meat, which hardens with heat. After that, the heat may be reduced. If meat were put into a moderate oven, the heat would be insufficient to harden the albumen. The meat would then become dry and tasteless from evapo- ration of the juices. Hot melted fat, in basting, helps to pass the heat inside so that the meat is cooked in the steam from its own juices. The sirloin and porterhouse roasts, the rolled ribs, and the most tender parts of the rump and loin ribs are the best cuts for roasting. In serving, a roast should be cut across the grain. Roast Beef — Home Recipe. Wipe and rub all over with salt a five or six poimd piece of beef. Place on a rack in a meat-pan. Skim down and dredge meat and pan with flour. If the roast is very lean, put juices of fat beef in the pan. 214 DOMESTIC SCIENCE It is better to rub with flour and sear the outside first in a hot oven and then rub with salt, pepper and add beef fat. Now lower the temperature and baste every ten minutes with the melted fat. When meat is about half done, turn it over and dredge with flour. When well roasted outside fat is crisp and brown and the lean under the skin is browned to the depth of about a quarter of an inch. If liked well done roast about one and one-haK hours. One hour if liked rare. A little hot water may be added to prevent fat in pan from burning. Small roasts require a little hotter oven than a large roast. A good way to sear a small roast is to hold each part of its surface on a hot griddle or fry- ing-pan; then less heat is required. Beef is basted to retain the juice, as the fat and flour form a crust and prevent juices escaping. Gravy. Pour or skim off most of the fat from the liquid left in the pan. Put pan on the stove. Add about 3 tbsp. flour, or as much as will absorb the fat. Then add gradually hot water or hot stock, about 1^ c

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