Ribs of Beef boned and rolled (No. 21)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal).
  2. Before they roll it, some cooks egg it, and sprinkle it with veal stuffing (No. 374).
  3. As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt; a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours.
  4. For the first half hour, it should not be less than twelve inches from the fire, that it may get gradually warm to the centre.
  5. The last half hour before it will be finished, sprinkle a little salt over it; and if you wish to froth it, flour it, &c.
Original Text
Ribs of Beef boned and rolled.—(No. 21.) When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal): before they roll it, some cooks egg it, and sprinkle it with veal stuffing (No. 374). As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt; a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours. For the first half hour, it should not be less than twelve inches from the fire, that it may get gradually warm to the centre: the last half hour before it will be finished, sprinkle a little salt over it; and if you wish to froth it, flour it, &c.
Notes
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