Roast Beef

Ingredients

• Select 2 ribs of beef
• 1 tablespoonful seasoning salt
• 4 ounces fine-cut suet
• 6 ounces suet
• 1 tablespoonful cornstarch
• 7^ cupful cold water
• Ys teaspoonful beef extract
• a small piece of butter
• 1 tablespoonful flour

Method

1. 1

   Prepare the beef as desired, season with salt, and place in a roasting pan with suet.

2. 2

   Roast for 30 minutes, then turn and roast for an additional 40 minutes.

3. 3

   Prepare gravy by mixing cornstarch with cold water, adding to the gravy, and boiling.

4. 4

   Serve with potatoes if desired.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 160. The excerpt below is the record exactly as published.

s teaspoonf ul beef extract or bouillon; cover tightly and place in a medium-hot oven for 3 hours. Shortly before serving transfer the meat to a dish, remove the fat from gravy, add a little boiling water to the gravy, boil for a few minutes, strain, and pour it over the meat Fry Ys tablespoonf ul flour in Y, tablespoon- f nl butter for a few minutes, add Yt pi^t stock or boiling water with a little beef extract, boil 3 minutes ; then strain. Put 2 tablespoon* fuls flne-chopped mushrooms with 1 tablespoonful fine-chopped boiled ham or tongue in a small saucepan, add a small wineglass- fnl Madeira wine, 4 tablespoonfuls strained stewed tomatoes, and boil 3 minutes ; then add the sauce previously made, boil all up together, add a pinch of salt, and serve with the meat. Boiled Brisket ft PItalienne.— Procure a nice brisket piece of beef, place it in a soup kettle over the fire, cover with water ; as soon as it boils add 2 onions, 1 carrot, a bouquet, a little celery, and 12 whole peppers ; season with 1 even tablespoonful salt, Yt table- spoonful pepper, cover and cook slowly from 4 to 5 hours. When done take the meat out, remove all the bones, and trim the meat nicely. Melt 2 ounces butter, add 2 tablespoonfuls flour, cook 2 minutes ; add 2 cups milk, Ys cupful mushroom liquor, cook 5 min< ntes ; mix the yolks of 3 eggs with 3 tablespoonfuls cream, add it to the sauce ; add 2 ounces grated Parmesan cheese. Semove from fire, lay the brisket pieces in a roasting pan, pour Y« oupful brotb 240 MEATa into it, ooTer the top of the brisket with the above sance, sprinkle oyer 2 ounces grated cheese, 2 tablespoonfuls bread cmmbs, a little melted butter, bake light brown in a hot oven. In the mean- time strain the broth, remove the fat, and reduce the broth by boil- ing to one half. Melt 1 ounce butter in a saucepan, add 1 table- spoonful flour, cook 2 minutes ; add 1 pint of the reduced broth, y^ teaspoonf ul beef extract, V4 teaspoonful pepper, cook 5 minutes ; add a small piece of butter, and serve with the meat Serve any kind of vegetables in season with it. I Beef prepared for Boasting.— The 7 prime ribs are used for roasting, the first 2 ribs near the short loin being the best ; the ribs for roasting are prepared in three different ways : One is to saw off the ribs to an inch from the meat, to give the piece selected for roasting as much of a round shape as possible. Another way is to remove all the bones, roll the meat and tie it with a string, this form- ing the piece into a round shape. The third mode is to leave the bones undisturbed, and roast the beef with the bones. Boast Beef. — Select 2 ribs of beef and prepare in any of the three forms mentioned above ; wipe the meat off with a towel, sea- son with 1 tablespoonful seasoning salt, rubbing the seasoning well into the meat. Lay 4 ounces flne-cut suet in a roasting pan, place over it the meat, lay 6 ounces suet on top ; set the pan in a hot oven, roast 30 minutes, then turn the meat over, replacing the suet on top, and roast 40 minutes longer (a piece of 7 pounds will be done in that time ; a good plan is to allow 10 minutes for each pound). When done lay the meat on a warm dish, remove nearly all the fat from the gravy ; mix 1 tablespoonful cornstarch with 7^ cupful cold water, add it to the gravy, also sufficient boiling water to make 1 pint of sauce, boil and stir 5 minutes, then strain ; add Ys teaspoon- ful beef extract and a small piece of butter

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