Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/582

This page has been validated.

Time.—To cook, about 3 hours. Average Cost, 1s. 10d. Sufficient for 4 or 5 small pots.

862.—BEEF, ROAST. (Fr.Bœuf rôti.)

Ingredients.—Beef, beef-dripping.

Method.See notes on "Roasting." The joints usually roasted are the sirloin, ribs, and aitchbones, and sometimes the round. When cooking a large sirloin, it is a good plan to cut off the thin end, and salt, cook, and press it like brisket of beef (see p. 845). When the joint to be roasted consists of 1 or 2 ribs of beef off a large animal, it may be made compact and easier to carve by removing the bones, and skewering or tying the meat into a round form. The usual accompaniments to roast beef are gravy and horseradish, or horseradish sauce (see No. 198).

863.—BEEF, ROLLED. (Fr.Bœuf Farci, Sauce Piquante.)

Ingredients.—5 lb. of fillet of beef, 2 glasses of port, an equal quantity of vinegar, forcemeat, No. 396, ½ a teaspoonful of pounded allspice, piquante sauce, No. 265, red currant jelly.

Method.—Pour the wine and vinegar over the meat, let the preparation remain for 2 days, basting freqently meanwhile, and turning once at least. Drain well, flatten slightly, cover with forcemeat, roll up tightly, and bind with tape. Place the roll in a baking-dish, add the allspice to the liquor in which the meat was marinaded, and pour the whole into the baking-dish. Cook gently for about 1 hour, basting frequently. Serve with piquante sauce and red currant jelly, or, if preferred, substitute brown sauce or good gravy.

Time.—To cook, about 1 hour. Average Cost, fillet of beef from 1s. 1d. to 1s. 2d. per lb. Sufficient for 12 or more persons. Seasonable at any time.

864.—BULLOCK'S HEART, STUFFED AND BAKED (Fr.Coeur de Bœuf Farci.)

Ingredients.—A bullock's heart, veal forcemeat (see Forcemeats), fat for basting, ½ a pint of good stock, red currant jelly.

Method.—Wash the heart in several waters, cut away any cartilage or gristle there may be at the base, remove the lobes and the membrane, separating the cavities inside the heart. Drain and dry the heart thoroughly, make the forcemeat as directed, and put it inside the heart, cover the base with a greased paper to keep in the forcemeat, and tie round securely with tape or twine. Have ready in a deep baking tin 3 or 4 tablespoonfuls of hot fat, put in the heart, baste it well, and repeat the basting frequently during the 3 hours it must be allowed to cook