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Classic
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page 162
roasts, dash them over with cold water, wash quickly and wipe dry. English cooks
never wash beef, but wipe with a towel wrung out of cold water.
To bake, place in the dripping-pan with bony side up, flour well, put one pint
hot water in pan, adding more when needed, and set in a rather brisk oven,
afterward graduated to a moderate heat. Baste frequently, turning the pan often
so that the parts may roast equally, and when about half done add pieces of
carrot, onion, and a few sprigs of parsley, flour again, salt, turn over and
flour the other side, seasoning with salt and pepper about half an hour before
serving. Many roast meat on a grate placed in the dripping-pan, adding but
little water at a time (when there is too much the meat is steamed instead of
roasting, and the gravy will not become brown). In roasting all meats, success
depends upon flouring thoroughly, basting frequently, turning often so as to
prevent burning, and carefully regulating the heat of the oven. Allow fifteen to
twenty-five minutes to the pound in roasting, according as it is to be rare or
well done, taking into consideration the quality of the meat. Roasts prepared
with dressing require more time. In roasting meats many think it better not to
add any water until the meat has been in the oven about half an hour, or until
it begins to brown.
Broiling is a far more wholesome method of cooking meats than frying. Tough
steak is made more tender by pounding or hacking with a dull knife, but some of
the juices are lost by the operation; cutting it across in small squares with a
sharp knife on both sides is better than either. Trim off all superfluous fat,
but never wash a freshly-cut steak. Place the steak on a hot, well-greased
gridiron, turn often so that the outside may be seared at once; when done, which
will require from five to ten minutes, dish on a hot platter, season with salt
and pepper and bits of butter, cover with a hot platter and serve at once. A
small pair of tongs are best to turn steaks, as piercing with a fork frees the
juices. If fat drips on the coals below, the blaze may be extinguished by
sprinkling with salt, always withdrawing the gridiron to prevent the steak from
acquiring a smoky flavor. Always have a brisk fire, whether you cook in a patent
broiler directly over the fire, or on a gridiron over a bed of live coals.
Broiling steak is the very last thing to be done
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