Roast Beef

Ingredients

• a pint of water
• dredge with salt
• dredge with pepper
• a tablespoonful of flour
• half a cup of water

Method

1. 1

   Wash the meat and wipe dry, dredge with salt and pepper, place in a pan with a rack, pour a pint of water in the pan, and put in a very hot oven for the first 10-15 minutes.

2. 2

   Then reduce heat.

3. 3

   Roast for 10-20 minutes per pound, basting every 10-15 minutes.

4. 4

   Before serving, remove meat, stir flour mixed with water into the gravy, skim off excess fat if necessary, and serve on a hot platter.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 22. The excerpt below is the record exactly as published.

Roast Beef < Tomato Catsup. ( Worcestershire Sauce. Boiled Mutton j Caper Sauce. Roast Mutton j Stewed Gooseberry. Roast Lamb j Mint Sauce. Roast Pork J Apple Sauce. T, . rr. 1 ( Cranberry Sauce. Roast Turkey . . . : i ,- i o ^ I Celery Sauce. ■D . -^i • 1 i Plum or Grape Catsup. Roast Chicken J^ ^ t n I Currant Jelly. Boiled Turkey < Oyster Sauce. Roasted Venison or Duck., -j Black Currant Jelly. Pigeon Pie •] Mushroom Sauce. Broiled Steak -< Mushrooms or Fried Onions. -r, . ^ ( Stewed Gooseberries. Roast Goose < . , ^ ( Apple Sauce. Broiled Mackerel \ Stewed Gooseberries. Egg Sauce. Fried Salmon ■{ Cream Sauce. Stewed Tomato. ( White Cream Sauce. Boiled or Baked Fish < Old Zealand Sauce. ( Drawn Butter Sauce. Boiled or Baked Cod \ ^^^ ^.^^l^' I Tomato Sauce. 28 MEAT AND HOW TO COOK IT BEEF How to Select Beef. In selecting beef see that the grain is smooth and open; if the fiber parts or breaks readily on being pressed by the finger, it will be found to be tender. The color should be a deep rose, and the fat a rich cream color; if the fat is white it is an indication that the beef is young and lacking in flavor, and if of a deep yellow, the meat will be apt to be tough and of inferior quality. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porterhouse cuts. In selecting steak, avoid the first three or four cuts, as they are apt to be broken and stringy. Sirloin and short cut porterhouse steaks are best, although the pinbone steak is considered best by some. Round steak is almost invariably tough. Beef tenderloin, cut across the grain, makes most delicious steak. Roast Beef. After selecting the roast at the market if the rib is too long for the roast to present a symmetrical appear- ance, have the butcher saw off about four inches of the rib and remove the chine, leaving the Sirloin of Beef. j-ibs in the roast. All meats are better flavored and more nutritious by being cooked without 29 30 Meat and How to Cook It removing at least some of the bones. To prepare for roast- ing, wash the meat and wipe dry with a towel, dredge with salt and pepper, put in the pan on a rack, if you have one, pour a pint of water in the pan, and put in the oven. The oven should be very hot for the first ten or fifteen minutes, to harden the albumen, after that a more moderate heat will answer. The time required to roast beef is from ten to twenty minutes to the pound, according as it is to be rare, medium, or well done. Baste every ten or fifteen minutes. Some cooks dredge the roast with flour to prevent the juices from escaping. A few minutes before serving, remove the meat from the pan, place in the warming closet and into the gravy stir a tablespoonful of flour mixed with half a cup of water

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