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Classic
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knife and put in the lardoons; sprinkle some more salt over the meat, but not
too much--oversalting makes the meat tough. Get plenty of good fat quite hot in
an iron kettle, put in the meat and allow the broth which gathers to steam away
rapidly, lightly browning the meat all around, being careful to often turn it in
the fat. Then put a heaping tablespoonful of flour into the fat also browning
it, and immediately pour in from the side enough boiling water to cover the
meat, covering the kettte at once so that none of the flavor may be lost. After
a few minutes add for a piece of meat weighing from 5 to 6 pounds, 2 small
carrots, 3 to 4 large onions and a piece of rye bread crust, and if necessary
some of the spiced vinegar in which the meat has laid; then cover the kettle
tightly and cook slowly but uninterruptedly for about 2-2 1/2 hours, turning the
meat during this time and occasionally lifting it with a fork without piercing;
add a little boiling water if necessary. A cupful of sweet cream put in during
the last half hour of cooking greatly improves the gravy. When ready to serve
put the meat on a warm dish and set it in the oven while the gravy is being
prepared. If the latter should have become too thick during the cooking it can
be thinned with water; if not thick enough, put in a little flour; if it should
be too sour and the color brown enough, put in a cupful of milk, then pass it
through a sieve and cook rapidly; part of the gravy is poured over the roast and
the remainder served in a gravy boat.
Instead of the carrots, onions and breadcrust, a piece of honeycake is
frequently taken to thicken the gravy, and where possible use a thin meat broth
instead of the water. If one wishes to impart a gamey flavor to a sour roast,
roast it in pork fat with a few juniper berries with a medium fire until half
done, add plenty of chopped onions and a pint of thick sour cream and then roast
until done, basting often. Skim the fat off the gravy, stir into the latter a
cupful of milk and bring to the table in a gravy boat.
10. Milan Roast. Lay a piece of beef weighing about 6-7 pounds in wine and
vinegar half and half for 2 days; this liquor is afterwards poured boiling hot
over the roast; lard and salt the meat, line the roasting pan with slices of fat
pork, ham, onions, turnips and
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