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Classic
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page 101
veal; lay the meat on these, pour over it 2 1/2 tablespoonfuls of melted butter
and roast for 1 hour in the oven. Then gradually add 1 glassful of Portwine, 1/2
glassful of the pickle and a large cupful of boiling meat broth; leave the roast
in the oven until tender, which will take 1 1/2 hours longer. A full half hour
before serving cook about 10 tablespoonfuls of rice quite tender, but keep the
grains whole, stir through it the whipped yolks of 2 eggs and about 1 dozen
finely chopped steamed mushrooms, and put where it will keep hot. When the roast
is done cut it into slices, lay them in the form of a wreath in the dish on a
layer of rice, put a border of rice around the meat and drip a little of the
gravy on it. The gravy is made from the drippings of the roast, which are passed
through a sieve, thickened with a little rice flour and seasoned with extract of
beef and 1/2 teaspoonful of mushroom extract.
11. Beef prepared like a Hare Roast. The tenderloin is the best for the purpose,
but a piece of the round weighing about 4-5 pounds, the same as is taken for
steaks, can also be used. In the Summer let it lay from 2 to 3 days, according
to the temperature, in the Winter from 5 to 6 days; wash and pound, as directed
in No.l, until quite tender, press it back to its original form and lard it (3
rows) like a hare. Then sprinkle with fine salt, let it brown all around in
plenty of butter, add a cupful of fresh milk and repeat this as often as the
gravy, which should be of a light brown color, thickens too much. Cover the meat
tightly and let it roast slowly but uninterruptedly, basting often, until
tender, which will take about 2 hours. About 1 quart of milk will be necessary;
stir 1 teaspoonful of flour with the first cupful of milk to prevent curdling.
12. To warm left-over Roast Beef. In order that a warmed-over roast should taste
as good as when fresh the warming must be properly done. Heating the roast over
an open fire or on the hot stove is decidedly objectionable; a warmed roast must
never cook, because that makes it tough; always warm it in a double boiler. Put
the meat into the inset whole or cut into slices, cover it with the gravy, which
can be easily increased if too scant by the addition of some cornstarch
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