The 1918 Fanny Farmer Cookbook

unsatisfactory.

Sirloin or rib roasts may have the bones removed, and be rolled, skewered, and tied in

Chicago Butt is cut from the most tender part of back of rump. They are shipped from

shape.

Chicago,

our greatest beef centre, and if fresh and from a heavy creature, make excellent roasts at a

small

price.

Roast Beef Gravy. Remove some of the fat from pan, leaving four tablespoons. Place on

front of range, add four tablespoons flour, and stir until well browned. The flour, dredged and

browned in pan, should give additional color to gravy. Add gradually one and one−half cups

boiling water, cook five minutes, season with salt and pepper, and strain. If flour should burn

pan, gravy will be full of black particles.

To Carve a Roast of Beef. Have roast placed on platter skin side up; with a pointed,

thin−bladed, sharp knife cut a sirloin or rib roast in thin slices at right angles to the ribs, and

cut

slices from ribs. If there is tenderloin, remove it from under the bone, and cut in thin slices

across grain of meat. Carve back of rump in thin slices with the grain of meat; by so doing,

some of the least tender muscle will be served with that which is tender. By cutting across

grain

of meat, the tenderest portion is sliced by itself, as is the less tender portion.

Yorkshire Pudding

cup milk

eggs

cup flour

/4 teaspoon salt

Miss C. J. Wills

Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until

very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in

pan one−half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some

the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in

greased, hissing hot iron gem pans.

Larded Fillet of Beef

The tenderloin of beef which lies under the loin and rump is called fillet of beef. The fillet

under

Chapter XII − BEEF

243