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Classic
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page 474
in the water, and bake, basting often. A half hour in a well heated oven will
suffice. Make a brown gravy and sent to the table hot.
11. Fried Beef Liver. Cut the slices rather thin and pour boiling water over
them, which keeps the rich juices in the meat. Roll in flour or fine bread
crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat and
butter mixed.
12. Beef Croquettes. Chop cold roast or corned beef until very fine. Mix with
the meat about twice the quantity of potatoes (hot), mashed and seasoned with
butter and salt. Beat up an egg and stir well into the potato and meat, and make
into balls, flattening them a little. Roll in egg and cracker crumbs, fry in
butter and lard mixed, and brown on both sides. Serve very hot.
13. Roast Beef. When roasting beef, it is very essential that the oven is well
heated when the meat is put in; this causes the pores to close up quickly and
prevents the escape of the juices.
Take a rib roast weighing 6-8 pounds. Lay it in a dripping pan, and baste it
well with butter. Set in the oven and baste it frequently with drippings. When
partly done, season with salt and pepper, as meat will harden when salted when
it is raw, and it also draws out the juices, then dredge with flour. Roast about
two hours, leaving the inside a little rare. Take the meat out of the pan, skim
off all the fat and set the meat where it will keep hot; smooth a tablespoonful
of flour in a little water and add to the gravy, stir in a little pepper and a
teacupful of boiling water. Boil up once and serve hot in a gravy boat.
14. Yorkshire Pudding. This is a very nice accompaniment to a roast of beef;
take about 1 pint of milk, 4 eggs, beating the yolks separately, a little salt,
and two tablespoonfuls of baking powder sifted with 2 cups of flour. Stir
together until smooth. Have the roast about two-thirds done when the pudding is
put into the oven. Take the roast from the oven and set where it will keep hot.
Then take some of the gravy and put into two common sized tins, pour half the
pudding into
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