The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

Home Main Menu Order Support About Search

Share page  

Previous Contents Next

ROASTING.                                        87
preferable. It will require a great deal of basting, and will take 2 hours or more, if large, for cooking. Eaten very hot.
Veal.—Requires a quick fire and should be more thoroughly done than other mutton or beef; indeed all young meats require this, as they are both unpleasant and unwholesome if at all rare. Veal requires frequent basting; also rather more flour to brown it than mutton or beef. When first put down a greased paper should be fixed on the rind of the neck or loin. The kidney, which is much esteemed, should be roasted in the loin; or if it be desired, to have it browned, let it lie in the dripping pan. All roast veal should be served with a little good gravy and plenty of melted butter and garnished with slices of lemon. The vegetables that should accompany veal are potatoes either plain boiled, mashed or browned, and greens of every kind, but cauliflower, asparagus, sea kale and green peas are especially esteemed with roast veal.
Lamb requires a brisk fire; it should be quickly and thoroughly done.                                                           
Roast Ribs of Beef Stuffed,—Make a stuffing as for fillet of veal, bone the beef, put the stuffing into the middle of it, roll it up and bind it very tight; let it roast gently for about 2 hours and a half, or if very thick, 3 hours will doit sufficiently. Serve it up with a brown sauce of either celery, onions or oysters.
To Roast a Round of Beef (fresh.)—Salt it, and then paste the outside (often rubbing it in) with hog's lard. This will cause it to brown nicely as well as to keep the juice in. Steak may be larded in the same way.
A Substitute for meat (Hebrew.)—Stir thoroughly 1 spoonful of flour into 2 eggs. Fry with beef drippings (suet) or butter.
Roast Fillet of £eef.—Turn and lard a fillet of beef with small shreds of fat bacon and soak it in 2 gills of cider vinegar, some oil, salt, pepper, sliced onions and some sprigs of parsley. The meat is generally allowed to soak for 24 hours. Clear the fillet of onions and parsley, put it on the spit, wrap it in buttered paper and put it to roast before an even fire or in a stove; 5 minutes before serving take off the paper and glaze the fillet with meat glaze; take it off the spit and put it on a dish; pour some meat gravy under it and serve with piquant sauce in a bowl. Fillet^of beef is sometimes roasted without being soaked in spiced liquors; in that case serve it with the gravy only> without the sauce.