Roast Beef

Ingredients

• a piece of sirloin beef weighing four or five pounds
• Season with salt
• and pepper
• Cover the bottom of a baking dish with a piece of pork skin
• one thinly sliced carrot
• one sprig of thyme
• one bay leaf
• one sliced onion
• Add one-half pint of consommé to the drippings

Method

1. 1

   Cut out the bones, trim the beef, and lard it on one side with fine strips of larding pork.

2. 2

   Cover the bottom of a baking dish with pork skin, add carrot, thyme, bay leaf, and onion.

3. 3

   Place the beef on top and bake for half an hour.

4. 4

   Keep warm, add consommé to drippings, boil for 2-3 minutes, skim off grease, and strain into a separate dish.

5. 5

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 82. The excerpt below is the record exactly as published.

a piece of sirloin beef weighing four or five pounds. Cut out the bones, trim it, and lard it on one side with fine strips of larding pork. Season with salt and pepper. Cover 148 144 MB8. 8EELY'8 COOK BOOK the bottom of a baking dish with a piece of pork skin, add one thinly sliced carrot, one sprìg of thyme, one bay leaf, and one sliced onion. Place the beef on top, and bake m the oven for half an hour. Place on a dish and keep warm. Add one-half pint of consommé to the drìppings. Boil two or three minut^s. Skim off the grease and strain into a separate dish. Serve very hot. Stuffed Beefsteak Select a good-sized rump steak, about half an inch thick. Make some bread forcemeat and spread it over the steak, and roU ali together and tie securely. Place it on a tin sheet set a little up from the bottom of a kettle. Pour in enough water to nearly cover it. Place the kettle where the meat will stew slowly for two or three hours. Serve with any sauce you may wish, and carve crosswise through the stuffing and meat. Beefsteak with Fried Onions Put a kettle of fat on the range where it will beat. PeeI and thinly slice two Spanish onions. Place them in a frying basket. Broil the steak as previously directed. When the meat is cooked, move the kettle forward, and when the fat is very hot, plunge the basket of onions into it. Cook until crisp and a nice brown. Drain and arrange them round the steak, or in a separate dish, if wished. Boast Beef A g^at deal depends upon the weight and qnality of a piece of beef in determining how long it should be cooked. One commonly allows nine minutes to the pound for a rib or loin roast if it is to be rare, and twelve minutes to the pound if you wish it an even red ali the way through. A roast cut from the round or rump will take forty minutes longer than the first- named cuts. Rub the top and sides of the beef with salt and pepper, put a few small pieces of butter over the top, and place ME ATS 145 it in a dripping pan. Pour about two tablespoonfuls of hot water in the pan, and put in hot oven with a steady heat. Baste f requentlj while the beef is cooking. If the top bum, open the oven door a little. When cooked, place on a hot plat- ter. Spnnkle flour in a dripping pan, stir constantly, and add enough boiling water to make the gravy or sauce the rìght thickness. Strain and serve in separate dish. Any other sauce may be served with the above. Sometimes the platter is gar- nished with potatoes whìch bave been roasted in the pan with the beef. If so, do as follows: Select and peel medium-sized potatoes. About half or three-quarters of an hour bef ore the beef is served, cut the potatoes in two lengthwise, and place in the pan around the beef. Turn and baste them frequently. If desired, garnish dish with Yorkshire pudding made as follows : — Torkshire Puddinff Have at band one and oLC-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoonful of salt. Put the flour and salt in a bowl, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and ali the lumps are dissolved, add the remainder of the milk and a well-beaten egg. Whisk the mixture and pour it into a well-buttered, shallow tin. Bake for an hour. Then for another half hour, place it in the pan underneath the meat, so that it will catch a little of the juice from it. Cut the pud- ding in smaU, square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it. Beef Pie Cut four and one-half pounds of sirloin beef in thin slices, season with salt and pepper, and arrange in a deep baking dish which is well buttered. Place first a layer of meat, then a layer of chopped parsley, mushrooms, shallots, and a ladlef ul of thick brown gravy, and so on until the dish is full. Wet the edge of 146 MBS. 8EELT"8 COOK BOOK the dìsh, cover it with a rim of puff paste, wet again, and cover the whole with a large, thin piece of paste. Press the edges closely together. Brush the top with a beaten egg, make a few incisions, and a hole in the centre. Bake in a moderate oven for one hour. Pour a little gravy inside through the hole and serve very hot. Beef Bump with Dumplings Cover four or five pounds of the rump of beef with cold water. Skim when it comes to a boil, salt the water to taste, and boil four or four and one-half hours until very tender. Remove from the pot and place in a colander over hot water, and cover to keep moist. Strain the beef broth through a soup strainer, take out some for gravy, and return the rest in which to boil dumplings« Thicken the gravy no thicker than cream. Pour some over the meat and serve the rest in a gravy boat. Dumplings One pint and a half of flour, one teaspoon of lard, a little salt, two heaping teaspoons of baking powder. Mix these, wet- ting with hot water. When partly mixed, add one beaten egg, more water, and make the dough stiff enough to drop into the water. Cover, and boil ten minutes, having care not to tum them over in the pot. Serve at once. Devilled Roast Beef Bones Take the bones from cold roast beef, leaving as much meat as possible on them. Season with salt and pepper

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