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Classic
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page 63
then turn. Catch the blood as you turn it, to make the gravy rich. If the steak
is a large firm one, take a quarter of a pound of butter and work into it pepper
and salt. When the steak is done lay it on to this seasoned butter, keep it hot
until the butter melts, turn the steak in it a few times, put the blood with the
gravy, and serve hot, with tomato sauce or catsup.
TO ROAST BEEF IN A STOVE
A fine roasting piece of beef may, if properly managed, be baked in a stove so
as to resemble beef roasted before a large, open fire. Prepare the meat as if
for roasting, season it well with salt, pepper, and a little onion if liked. Set
the meat on muffin rings, or a trivet in a dripping pan, and pour into the pan a
pint or so of hot water to baste the meat with. Keep the oven hot and well
closed on the meat; when it begins to bake, baste it freely, using a
long-handled spoon; it should be basted every fifteen minutes; add hot water to
the pan as it wastes, that the gravy may not burn; allow fifteen minutes to each
pound of meat unless you wish it very rare. Half an hour before taking it up,
dredge flour thickly over it, baste freely and let it brown. Take the meat from
the pan, dredge in some flour and seasoning if needed; throw into the gravy a
cup of water, let it boil up once, and strain into a sauce boat or gravy tureen.
LEG OF MUTTON BOILED A L'ANGLAISE
Select a fat, fine leg of mutton, put it on the fire in warm water; when it
boils skim it, and let it simmer gently for two hours and a half; throw in a
tablespoonful
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