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Classic
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page 97
The fat should remain clear and is poured out of the pan before making the
gravy, which is prepared as already described. Mushrooms are much liked in roast
beef gravies and are either stewed in butter previously to putting them into the
gravy, or else let them simmer in meat broth until tender, using the broth
instead of water to finish the gravy.
3. Kettle Roast of Beef. For kettle roasts, the meat need not necessarily be
taken from young beef, but it should be well pounded. Put a pound of kidney suet
into water over night, cut it into small pieces (instead of the suet half as
much pork fat can be used), put into a kettle and try it out, then put in the
meat and roast it until it is nicely browned all around; move it from side to
side frequently, being careful not to pierce it with the fork. Then cover it
with a part of the pieces of fat, pour in from the side 1-2 cupfuls of boiling
water, cover the kettle tightly, put it on the stove where it will roast
uninterruptedly but not too vigorously. Roast in this manner for 2-2 1/2 hours
according to the size of the piece; after roasting for about 1 hour turn the
meat once with a skimmer and sprinkle with a little salt, always being careful
not to pierce the meat. Make the gravy as previously directed; a cupful of sour
cream is a favorite addition to gravy of this kind of roast.
4. Rolled Roast. Take a rib roast and have the ribs cut out, pound well and rub
with salt, pepper and ground cloves, roll it tightly and tie it with a cord.
Then roast for 3 1/2 hours as directed in No. 3, basting often; make a sauce as
described in No. 1.
Serve with compots, salads or with brown winter cabbage. The broth will make a
good mushroom- or truffle sauce, in which the roast can be served with macaroni
or roast potatoes in a middle course.
5. Fillet of Beef. After larding, put it in the oven in an earthenware roasting
pan with plenty of hot butter and roast rather gently for about 1/2 hour,
basting frequently and covering with thick cream. When serving, stir a little
water through the gravy; the cream usually makes it thick enough.
A Bearnese sauce (see division R) is excellent with every kind of fillet of beef
roast, which should be covered
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