To Roast Beef in a Stove

Ingredients

• A fine roasting piece of beef
• a pint or so of hot water
• a cup of water
• salt
• pepper
• a little onion if liked
• a spoonful of flour

Method

1. 1

   Prepare the meat, season well, set on muffin rings in a dripping pan, pour in hot water, keep the oven hot, baste every fifteen minutes, and add hot water as needed.

2. 2

   Dredge flour over the meat half an hour before taking it up, baste, and let it brown.

3. 3

   Strain the gravy into a sauce boat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 46. The excerpt below is the record exactly as published.

TO ROAST BEEP IN A STOVE. A fine roasting piece of beef may, if properly man- aged, be baked in a stove so as to resemble beef roasted before a large, open fire. Prepare the meat as if for roasting, season it well with salt, pepper, and a little onion if liked. Set the meat on muffin ' rings, or a tri- vet in a dripping pan, and pour into the pan a pint or so of hot water to baste the meat with. Keep the oven hot and well closed on the meat ; when it begins to bake, baste it freely, using a long-handled spoon; it should be basted every fifteen minutes; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes to each pound of meat unless you wish it very rare. Half an hour before taking it up, dredge flour thickly over it, baste freely, and let it brown. Take the meat from the pan, dredge in some flour and seasoning if needed ; throw into the gravy a cup of water, let it boil up once, and strain into a sauce boat or gravy tureen. lOo The Complete Cook Book. GRAVY FOR ROAST BEEF. When the meat is done, put it on a plate, and keep it hot while making the gravy. Hold the corner of the dripping pan over a bowl; let the liquid in the pan settle ; then pour off all the fat and save it. FILLET OP BEEF. Wipe and remove the fat, veins and tough tendinous portion in the middle and lard the upper side. Dredge with pepper and flour and put in one slice of onion, one sprig of thyme, one-half carrot, one root of celery, one bay leaf, one teaspoonful of salt, one-fourth teaspoonful of pepper, one-half pint of stock or water, two table- spoonfuls of butter, and lay the beef on several pieces of pork and roast twenty or twenty-five minutes. VEAL CECILS. Chop fine sufficent veal to make one pint In a fry- ing pan melt one tablespoonful butter, add the chopped veal, two tablespoonfuls bread crumbs, one scant tea- spoonful salt, one-quarter teaspoonful paprika, one- eighth teaspoonful mace, one teaspoonful onion juice, and the yolks of two raw eggs. Stir until the mixture is heated through and set aside to cool. When cool make up into balls the size of an egg, dip in beaten egg, roll in bread crumbs, and fry in hot deep fat. Serve with tomato sauce. ROAST LAMB. After a quarter of lamb is trimmed, wipe it with a wet towel, put it in front of the fire, or in a very hot oven, and brown it quickly; after it is brown, season it with salt and pepper, dust it with flour, and baste it with the drippings every fifteen minutes, if a frothed surface is desired ; allow the lamb to cook about twenty minutes to a pound. BRAISED LEG OF MUTTON. This recipe can be varied either by preparing the leg with a stuffing placed in the cavity after having the bone removed, or cooking it without. Having lined The Complete Cook Book, loi the bottom of a thick iron kettle or stewpan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs ; then over these place the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning with salt and pepper as soon jjs it begins to be tender. "When cooked strain the gravy, thicken with a spoonful of flour

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