The National tribune. [volume] (Washington, D.C.) 1877-1917, 1884-06-26
The Household.
ROAST BEEF AND YORKSHIRE PUDDING-THI
FAvoRITE DISHES OF OUR BRITISH COUSINS.

ROAST BEEF AND YORKSHIRE PUDDING-THE
FAyoRITE DISHES OF OUR BRITISH COUSINS.
The prime dish of our British cousins for the
dinner hour is roast beef and Yorkshire pud-
ding. And, certainly, prepared with true Eng
hsh skill, nothing is more savory or solid.
Only it is well to consider that if not properly
prepared it is simply an abomination. There
must be no slop work about it; the dish is
work of culinary art. 1t requires close atten-
tion, and SO secure the brownest of gravies and
the crspest of crust
The cutting for the roast may be from the
sirloin, the ribs, the rump or the round but
in any case the pudding must be light and
served as soon as done. To have nice gravy,
never put any water in the pan until the -four
with which the meat is dredged is nicely
Drowned, and never then if the pudding is
baked in the same pan with the beef as is the
old English style But watch the oven care
fully, for if the fat burns in the pan, both the
meat and the pudding will be spoiled. When
the pudding is baked in separate pan, thus
securing better crust it must still be basted
with the drippings of the beef. When the
beef lacks sufficient fat to roast ITSELF it should
be nicely covered with strips of suet. Remem-
Der that frequent basting is the beauty of the
beef making it tender, juicy and delicious.
sIRLoIN ROAST.
Six or eight pounds from the tip or second
cut of the tenderloin. Wipe trim or skewer
into shape. If you choose, the long piece of
the flank may be cut off for soups or stews.
Lay the meat in the pan, ON rack if you
have one, and dredge all over with salt, pepper
and -four. Place some bits of beef fat in the
pan, or two or three spoonfuls of drippngs, to
give it a start Do not have the bottom of the
oven too hot. Put the skin side down at first,
that the heat may harden the juices in the
lean part and keep them from running away,
as a roast to be good must be full of juice when
- H. = 4 I ~.
flour brown in the pan, begin to baste; turn
the heat off a little and dredge twice with salt
and -four. When scared all over, turn the skin
side up for final browning. If liked rare, it
Will be done in about an hour; while an hour
and quarter should be allowed if it is pre-
ferred well done. Should you fail to control
your oven and the fa. be in danger of burning,
add small quantity of water but not SO much
that it will become sloppy, and so spoil the
gravy, should you want TO make it in the pan.
If the meat is well grained, it is better roasted
with the skin side up and easier to carve if
placed thus Oh the platter Carve a sirloin
roast by removing several thin slices parallel
with the ribs, then cut down near the back
bone and separate the slices. Cut out the
tenderloin from under the bone aud slice it in
the same manner, serving little of the crisp
flank with it to those Who like it.
RIB ROAST.
Skewer or tie into a round shape and roast like
siroin, allowing longer time, as II is more COM
pact. Place it skin side up on the platter and
carve from the flesh side
THE BACK OF THE RUMP.
This is the best and cheapest for roasting, as
the meat is all good, and there is not as much
bone as in other pieces. II your family is
small, cut stakes from the thickest end, as it
makes pretty large roast, and use the bones
for soap. When the bones are not removed,
make a deep cut in carving to loosen the meat
Cut the slices lengthwise, and save the tougher
parts for stew.
ROAST FROM THE ROUND.
slice three inches thick Spread with a
stufing of bread crumbs, seasoned dry with
pepper and salt Roll, tie with string cover
with strips of tat, and roast as for sirloin 1t is
rather tough, but juicy and weil-favored.
YORKSHIRE PUDDING.
Beat three eggs very light Add one seant
teaspoonful OF salt and one pint of milk Pour
half cup of the mixture on two-thirds of a
cup Of flour. Stir TO smooth paste add the
remainder of the mixture, and beat tlrofoughly
Bake three-quarters of an hour, and baste with
the drippings of the beef. If baked IL gem
pans. the crust is very nice and it max gs pret-
! tier dish. Place around the beef in the platter
! as garnish, and serve with the meat.
GRAVY FOR ROAST BEEF.
/ Pour OFF nearly all the fat into dish, TO be
saved for frying purposes. Into the remainder
| stir tablespoonful of fresh -four, mixing it
/ thoroughly with the brown sediment Then
tnrn on slowly, stirring all the time about a
| pint of boiling water. Simmer well and serve
In gravy boat. ii the sediment in the pan is
/ in the least burned, then turn off some OF the
/ brown fat in a frying pan, make it hot add a
! little honr, and proceed as before.