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Classic
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page 96
kinds, because it makes the meat milder and the gravy more palatable. But cream
is not always easily obtained, and therefore the cook must provide for a
substitute by setting aside some milk early enough. After the roast has been
taken out of the pan stir some fine flour into the latter (for 6 persons a roast
weighing 6-7 pounds will take about a small tablespoonful) and stir constantly
until brown. Then stir in the requisite quantity of water, loosening everything
adhering to the pan. If it should happen that the gravy is too salty or too dark
in color, this can be remedied by pouring in some milk, which in itself is quite
desirable when cream is lacking. Good gravy must not be too salty, but of a nice
consistency and lightly brown in color; scorched or watery gravies spoil the
best meat dishes. If not otherwise directed, all meat gravies should be
strained.
Meat Remnants. As soon as meats are brought from the table, they should be
taken, out of the gravy or juice and immediately placed into a refrigerator or
into the cellar.
I. BEEF.
2. Roast Beef. The best cut of beef for roasting is the sirloin or English cut;
that most commonly used is the rib roast; the former has the tenderloin under
the rib-bone. After removing the greater part of the fat, wash, dry it with a
towel and pound as directed in No.l. For a large roast put a pound of thick,
solid kidney suet into water over night, cut it into small cubes (kidney suet
and fat pork, half and half, can also be used); put it on the fire in a
perfectly clean dripping pan and try it out slowly, then sprinkle the beef with
fine salt and put it in the pan with the tenderloin to the top, drip half of the
fat over it and then place it uncovered into a hot oven in order that it may
roast rapidly, basting very frequently because both are necessary to prevent the
juices from running out of the meat; afterwards have a more moderate fire and
finish roasting without turning the meat or piercing it with a fork.
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