Roast Beef in a Stove

Ingredients

• a fine roasting piece of beef
• salt
• pepper
• a pint or so of hot water
• flour

Method

1. 1

   Prepare and season the meat, place on a trivet in a dripping pan with hot water.

2. 2

   Baste every fifteen minutes, dredge with flour before serving.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

salting, let it broil gently until one side is done, LA CUISINE CREOLE. 63 then tum. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quar- ter of a pound of butter and work into it pepper and sait. When the steak îs done lay it on to ithjis sea- soned butter, keep it hot until the butter melts, turn the steak in it a f ew times, put the blood with the gravy, and serve hot, with tomato sauce or catsup. TO EOAST BEEF IN A STOVE. A fine roasting pièce of beef may, if properly man- aged, be baked in a stove so as to resemble beef roasted before a large, open fire. Prépare the méat as if for roasting, season it well with sait, pepper, and a little onion if liked. Set the méat on muffin rings, or a trivet in a dripping pan, and pour into the pan a pint or so of hot water to baste the méat with. Keep the oven hot and well closed on the méat; when it begins to bake, baste it f reely, using a long-handled spoon ; it should be basted cvery fifteen minutes; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes to each pound of méat unless you wish it very rare. Half an hour before taking it up, dredge flour

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