_How to improve it._--Put the meat in a tureen, with four tablespoonfuls
of sweet-oil, salt, pepper, two tablespoonfuls of chopped parsley, four
onions cut in slices, two bay-leaves, and the juice of half a lemon; put
half of all the above under the meat, and half on it; cover, and leave
thus two days in winter, and about eighteen hours in summer.
It certainly improves the meat and makes it more tender. The tenderloin
may be improved as well as any other piece.
Then place the meat on the spit before and near a very sharp fire. Baste
often with the seasonings, if you have improved the meat; or with a
little melted butter, if you have not. Continue basting with what is in
the dripping-pan.
Beef must be placed as near the fire as possible, without burning it,
however; and then, as soon as a coating or crust is formed all around,
remove it by degrees. Remember that the quicker the crust is formed, the
more juicy and tender the meat.
Nothing at all is added to form that kind of crust. It is formed by the
osmazome of the meat, attracted by the heat, and coming in contact with
the air while revolving.
Beef is more juicy when rather underdone; if good, when cut, it has a
pinky color inside.
Roast beef may be served with the drippings only, after being strained
and the fat removed.
It may also be served in the following ways:
_With Potatoes._--Fried potatoes may be served all around the meat, or
on a separate dish. Also, potato croquettes.
_With Horse-radish._--Grate horse-radish, mix it with the drippings, and
serve in a boat.
_With a Garniture._--Mix a liver garniture with the gravy, add
lemon-juice, place all around the meat, and serve.
_With Truffles._--Place the garniture of truffles on and around the
meat, turn the drippings on the whole, and serve.
_With Tomatoes._--Surround the meat with stuffed tomatoes, strain the
gravy on the whole, and serve.
_On Purees._--Spread either of the following _purees_ on the dish, place
the meat over it, strain the drippings on the whole; and serve:
_Purees_ of _asparagus_, _beans_, _cauliflowers_, _celery_, _Lima
beans_, _onions_, _green peas_, _potatoes_, and _mushrooms_.
_With Cabbage._--Surround the meat with Brussels cabbages, prepared _au
jus_; strain the drippings on the whole, and serve.
_With Quenelles._--Place twelve quenelles of chicken around the meat,
and serve with the drippings.