Roast Beef

Ingredients

• The best pieces for roasting are the porterhouse, rib, and sirloin.
• sprinkle it lightly with peppers
• Have salted water in the bottom of the pan
• an onion cut in half.

Method

1. 1

   Place the meat in a baking pan, baste every ten minutes, and roast for fifteen minutes per pound.

2. 2

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 53. The excerpt below is the record exactly as published.

roast beef rather coarse. Put it in a sauce- pan. For a moderate-sized pie add two uncooked chopped onions, one cooked carrot chopped fine, several sprigs of parsley chopped fine, one tablespoon of Worcestershire sauce, two tablespoons of catsup, and salt and pepper to taste. Add any cold gravy you may have left from the beef. Put all together on the stove in a saucepan, cover with cold water, and cook three-quarters of an hour. If you have small quantity of gravy add a tablespoon of butter, for richness. Thicken with flour dissolved in water, let boil a little thick, set back, and it is ready for the pie. Make a pie or biscuit crust, roll a moderately thick piece, line a pudding dish, and pour into it the meat. Roll the upper crust half an inch thick, roll again, sprinkle with flour, and fold the four sides over. Roll again, and cut strips half an inch thick and the same in width. Lay each way over the pie like a lattice ; or, if you prefer it, make a whole cover of paste and cut several holes in the centre. Bake to a nice brown in a quick oven, BAKED MEAT PIE Cut pieces of cold meat the size of dice. Lay them in a baking or pudding dish, and add two or three chopped 94 THE HOME COOK BOOK onions, pepper, salt, and a tablespoon of dry pulverized sage or some other tasteful garden herb. Take the gravy you have left of the meat or the remains of a soup, thicken with flour and pour over the meat, and then cover all with potatoes cut in thick slices. The potatoes may be half- boiled for the pie or cold boiled the day before. Bake for an hour in a moderate oven. MEAT-AND-POTATO PIE Mince cold meat, either boiled or roast beef or mutton ; season to taste with salt and pepper, add the gravy you have left, and lay in the bottom of a greased baking dish. Take mashed potato, either that left over or fresh made; mix thoroughly with -hot milk and a seasoning of butter, salt, and pepper, form into a crust to fit over the meat, spread on and bake in a well-heated oven till the potato has a crust of brown. POT ROAST Rib, sirloin, or rump can be used, as preferred. Have the beef bone taken out and the meat rolled, and skewered to hold it in shape. Put it into a round-bottom pot. Brown the beef first on one side and then on the other, then add one pint of boiling water and a piece of suet. Salt when the meat is half done. Cover very tight and cook very tender. Add no more water. When done pour out the liquor, and thicken with browned flour, a tablespoon, perhaps, or more stirred into the gravy, to which you may have to add some water. When thickened, strain and add a little pepper. ROAST BEEF The best pieces for roasting are the porterhouse, rib, and sirloin. Place the meat in a baking-pan on a wire frame which comes for that purpose, and sprinkle it lightly with peppers Have salted water in the bottom of the pan and an onion cut in half.

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