Roast of Beef

Ingredients

• the round
• 1 lb. of Butter
• 6 Potatoes
• Flour
• Salt
• Pepper
• 2 Bowls of cold Water

Method

1. 1

   Dredge the roast with salt and flour, then place it in a hot oven.

2. 2

   Prepare the flank for mock duck.

3. 3

   Pare the potatoes and boil them partially, then drain and place them on a rack with the roast.

4. 4

   Broil the steak when the fire is hot and clear.

5. 5

   Heat a frying-pan for dry frying when the roast is almost done.

6. 6

   Prepare thickening for roast-beef gravy and hot platters for steaks with butter, salt, and pepper.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 14. The excerpt below is the record exactly as published.

6 Potatoes. /^ lb. of Butter. Flour. Salt and Pepper. 2 Bowls of cold Water. Roast of Beef $o 24 Steaks 22 Flank of Beef • 30 Potatoes 03 Flour, Salt, Pepper, and Butter. 06 $0 85 ©RDER OF IXERCISE. MARCH. CHORD BE SEATED. Song — ■" Meat Song!' Lecture. A few Questions. Song — " Marketing Song." Read Bill of Fare. Appoint three girls to each receipt. Start all girls preparing meat for being cooked. When the roast is dredged with salt and flour, place in oven. Have the girls prepare the flank for mock duck. Have girls who are to broil steak pare potatoes, and attend to the boiling of them. When potatoes are partially boiled, drain and place on rack with roast. Broil steak when the fire is hot and clear. Heat frying-pan for dry fry when roast is almost done. Appoint one girl to prepare thickening for roast-beef gravy. Appoint two other girls for preparing hot platters for steaks, with butter, salt, and pepper on them. The girls who are roasting beef have hot platters ready when meal is prepared, class be seated, and teacher give each a portion to taste. LETTER ON MEATS. Your lessons about meat will, I hope, be both useful and interest- ing to you. I want to give you a few hints about cooking it, and afterward you will receive directions about buying it. There are light and dark meats. The dark must be cooked rare, so that in carving the juice will follow the knife. As a general rule, the light must be cooked thoroughly. However it is cooked, it must always be prepared In the same way. Except for soup, the juices must be kept inside the meat. There is a gummy substance in meat that can be hardened by great heat, and made to form a crust on the outside, shutting in all the juices. It is something like the white of an egg, when hardened by heat it encloses the yolk. However meat is cooked, this crust must form on the outside. To produce this result, it must be exposed at first to a great heat, but cooked more slowly toward the last. Meat cooked rapidly will be hard all the way through. To roast^ your oven should be very hot at first, then slow and steady. To boil, the water must be boiling at first, then simmer gently. To fry, the smoke must rise from the centre of the pan, to show it is hot enouofh. To broil, the fire must be so hot that the outside of your meat is seared at once. The meats upon which we mostly depend are beef from the ox and cow, mutton and lamb from the sheep, pork from the pig, and veal from the calf. Ox beef is much nicer than cow beef, and you can know it by the color, which is a dark red, well mingled with fat, of a rich white shade, and a fine grain. Cow beef is paler, and much firmer. Lamb is more delicate than mutton. 9 66 LESSOJV FOURTH. Pork and veal are not considered so healthful as beef or lamb, though both make delicious dishes. The fat in beef is very valuable in cooking, but the fat of lamb or mutton should not be mingled with other dishes on account of its strong flavor. From pork we get our best lard, and salt pork is excellent for seasoning other meats, and makes a nice dish fried in thin stripes. To cook salt meats which have been prepared for winter use, or to be used on long sea voyages, place them in cold water first, to draw out the salt, and then allow them slowly to come to a boil. Ham is much nicer if the skin is removed before boiling, as it has a strong, smoky taste. Many of these things you can only learn by experience. After this lesson, if you give good attention, you will know how to cook any ordinary roast, to broil or fry a steak, or cook a piece of corned beef. After your chart lesson you will better understand how to buy meat to advantage. When you have learned all these things, and have seen how much better it is to make proper use of your material, if you try your skill at home, nothing would be more gratifying to me than to know you are profiting by my teaching. CHART LESSON. In this chart lesson I take the ox, which- is the most imoortant animal. The skin is made into leather, the hair is used to strengthen mor- tar, and the horns and hoofs are made into handles for knives and forks. The tongue is cooked, and the tail makes excellent soup. When the animal is brought to market it is cut into quarters, called the fore-quarters and the hind-quarters. In the hind-quarters there is a large bone called the whirl-bone, by which the butchers twist the leg, and straighten it out as you see it hung in the market by the shank. At the other end of this piece of meat the porter-house steak begins, and the rib, or prime roast, is found in the fore-quarter where it joins the hind-quarter. LESSON FOURTH. 67 While feeding or walking the ox constantly moves its head and legs, so that in these parts the blood runs more actively, and the circulation makes the flesh firmer and the muscles stronger. These parts are therefore totigher, but really contain the most nourish- ment. Where the body is at rest the meat is more tender. The best sirloin steaks are near the porter-house, and are more economical. The sirloin is also very nice for roasting. The rti7np is used for corning, and the round

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