Roast Beef (Rosbif) a la New York
From The Swedish, French, American cook book, 1918
Serves 7
Serve as a roast for dinner with potatoes and vegetables.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 199. The excerpt below is the record exactly as published.
ast Beef ( Rosbif ) a la New York Take a three-rib roast, about six to eight pounds, leaving the back¬ bone on; cook for about one hour and ten minutes with water, pep¬ per, and salt in the pan; put in oven and baste every now and then * — about six to eight times. When cooked, remove from oven; cut away the backbone; stand on a platter with the fat up that is brown and crisp. Remove all fat from the pan, leaving the es¬ sence of the beef. Add little stock; if not brown enough, color slightly with kitchen bouquet. Pour on the warm platter around the roast just before serving. The roast should be carved very thin, leaving part of it on top of the beef and part on the platter. Gar¬ nish with parsley and serve as a roast for dinner with potatoes and vegetables. Fillet of Beef ( Filet de Bceuf ) a la Ericsson Hammond Select a nice fillet of beef; cut in round pieces about five inches around and one inch thick. Then select some nice marrow bones and put some dough on each end of the bone; put on a pie plate in hot oven to roast from ten to fourteen minutes — until marrow is cooked. Put fillets on a broiler and broil on a quick fire; sprinkle with pepper
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