Dinner
Roast beef
Roast beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dash a cupful of really boiling water over it.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dash a cupful of really boiling water over it.
- Dredge with flour, cover and cook ten minutes to the pound, turning all the heat into the oven for fifteen minutes;
- Baste every ten minutes with the gravy dripping into the pan.
- Ten minutes before dishing the meat, wash freely with butter and dredge with browned flour, to “glaze” the roast.
- The residuum will add richness to your soup-stock, or make a savory base for stew or hash.
- Serve horseradish sauce and mustard with your rare roast, and put a little of the ruddy juice which exudes as the meat is carved, upon each slice when served.
Historical transcription
Source method
- 1
Never wash a raw roast, at least not the parts unprotected by the thin skin. Wipe the skin off with vinegar, dry with a soft cloth, and lay the meat, cut sides at top and bottom, upon the grating of your roaster. Dash a cupful of really boiling water over it. They cicatrice the surface and keep in the juices. Dredge with flour, cover and cook ten minutes to the pound, turning all the heat into the oven for fifteen minutes; then shift into a slower oven, or “dampen” the fire. Baste every ten minutes with the gravy dripping into the pan. Ten minutes before dishing the meat, wash freely with butter and dredge with browned flour, to “glaze” the roast.
- 2
Never serve “made gravy” with roast beef. Pour the liquid from the pan into a bowl, and when the fat is solid, remove it and clarify for dripping. The residuum will add richness to your soup-stock, or make a savory base for stew or hash.
- 3
Serve horseradish sauce and mustard with your rare roast, and put a little of the ruddy juice which exudes as the meat is carved, upon each slice when served.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.