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page 75
BEEF.
193. ROSBIF A L'ANGLAISE.
ROAST BEEF*. (Releve or Roast.)
PROPORTIONS.--For a fine roast beef which may be served cold afterwards.
Beef (loin or fore ribs).....12 to 15 lbs.
Water........................1 glassful.
Water or stock...............1 glassful.
Salt.........................To suit the taste.
Time.--1 hour to 1 1/2 hours.
PREPARATION.--To roast the beef. 1st. Place the beef in an oblong stove pan
(tinned or enameled); sprinkle some salt over; add one glass water and bake in a
warm€ oven from 1 hour to 1 1/2 hours€, while basting frequently.
Gravy.--The best sauce to be served with the roast beef is its own gravy, which
you make as follows: When you have taken the roast beef from the pan, add one
glass stock or water; let boil for one or two minutes on the range or stove;
while stirring, skim the floating grease off, and pass this gravy through a fine
strainer.
Garnishes.--When the roast beef is served as a releve, it should be accompanied
by some vegetable as garnishes, especially with potatoes fried in butter, potato
croquettes, stuffed tomatoes, etc. If served as a roast, it should be
accompanied by salad.
194. COTE DE BOEUF NIVERNAISE.
FORE RIBS A LA NIVERNAISE. (Releve.)
PROPORTIONS AND PREPARATION.--Same as for the roast beef No. 193. Served with
Carrots a la Nivernaise (No. 328) apart.
195. FILLET ROTI.
ROAST TENDERLOIN. (Roast.)
PROPORTIONS AND PREPARATION.--Same as for the Roast Beef No 193, but roast only
for about one hour.
*The best parts of beef for roasting are the loin and fore ribs. The middle ribs
and shunk ribs may be employed, but are less tender.
€ If the oven is not warm enough the meat will bake, but not roast.
€You can be certain that the roast is well cooked by pressing it with your
finger. If ready it is firm, and if not it is soft.
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