The 1918 Fanny Farmer Cookbook

lemon

tablespoons

melted butter

tablespoon finely

chopped parsley

Few gratings

nutmeg

teaspoon salt

egg

/4 teaspoon

pepper

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches

long,

place on rack in dripping−pan, and arrange over top slices fat salt−pork, and bake thirty

minutes. Baste every five minutes with one−fourth cup butter melted in one cup boiling

water.

Serve with Brown Mushroom Sauce I.

Roast Beef

The best cuts of beef for roasting are: tip or middle of sirloin, back of rump, or first three ribs.

Tip of sirloin roast is desirable for a small family. Back of rump makes a superior roast for a

large family, and is more economical than sirloin. It is especially desirable where a large

quantity

of dish gravy is liked, for in carving the meat juices follow the knife. Rib roasts contain more

fat

than either of the others, and are somewhat cheaper.

To Roast Beef. Wipe, put on a rack in dripping−pan, skin side down, rub over with salt,

dredge meat and pan with flour. Place in hot oven, that the surface may be quickly seared,

preventing escape of inner juices. After flour in pan is browned, reduce heat, and baste with

and

thus

fat

which has tried out; if meat is quite lean, it may be necessary to put trimmings of fat in pan.

Baste every ten minutes; if this rule is followed, meat will be found more juicy. When meat is

about half done, turn it over and dredge with flour, that skin side may be uppermost for final

browning. For roasting, consult Time Table for Baking Meats, page 30.

If there is danger of flour burning in pan, add a small quantity of water; this, however, is

not

desirable, and seldom need be done if size of pan is adapted to size of roast. Beef to be well

roasted should be started in hot oven and heat decreased, so that when carved the slices will

red throughout, with a crisp layer of golden brown fat on the top. Beef roasted when

temperature is so high that surface is hardened before heat can penetrate to the centre is most

Chapter XII − BEEF

242