ROAST BEEF

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the Roast Beef
For the Yorkshire pudding
For serving
Instructions (8)
Roast Beef
  1. Roast the beef in a moderately hot oven, allowing fifteen minutes to the pound.
  2. If preferred, roast beef should be under-done.
Yorkshire Pudding
  1. Put three table-spoonfuls of flour into a basin, mix into a smooth batter with milk, and add a pinch of salt.
  2. Switch the yolk and whites of two eggs separately to a stiff froth; pour into the batter.
  3. Bake under the beef in a greased tin, when the beef is done.
Serving
  1. Dish the roast beef a few minutes before wanted, and sprinkle a little salt on the top.
  2. Pour the grease off the pan, and put a tea-cupful of stock over the beef.
  3. Dish the Yorkshire pudding round the beef, with horse-radish sauce or in a separate dish.
Original Text
ROAST BEEF. The English cut is the best for roasting. Choose one with a nice under cut, and it is an economical way to take out the under cut and hang it up in a cold larder till required for use, as it will make very good steaks or entrées. Roast the beef in a moderately hot oven, allowing fifteen minutes to the pound. If preferred, roast beef should be under-done. Make a Yorkshire pudding in the following manner:—Put three table-spoonfuls of flour into a basin, mix into a smooth batter with milk, and add a pinch of salt, switch the yolk and whites of two eggs separately to a stiff froth; pour into the batter. Bake under the beef in a greased tin, when the beef is done. Dish a few minutes before wanted, and sprinkle a little salt on the top of the beef. Pour the grease off the pan, and put a tea-cupful of stock over the beef. Dish the Yorkshire pudding round the beef, with horse-radish sauce or in a separate dish. [34]
Notes
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