[Illustration: FIG. 14]
51. FILLET OF BEEF.--A large variety of roasts can be obtained from a
side of beef, but by far the most delicious one is the tenderloin, or
fillet of beef. This is a long strip of meat lying directly under the
chine, or back bone. It is either taken out as a whole, or it is left in
the loin to be cut as a part of the steaks that are obtained from this
section. When it is removed in a whole piece, as shown in Fig. 14, the
steaks that remain in the loin are not so desirable and do not bring
such a good price, because the most tender part of each of them
is removed.
[Illustration: FIG. 15]
Two different methods of cookery are usually applied to the tenderloin
of beef. Very often, as Fig. 14 shows, it is cut into slices about 2
inches thick and then broiled, when it is called _broiled fillet_, or
_fillet_ mignon. If it is not treated in this way, the whole tenderloin
is roasted after being rolled, or larded, with salt pork to supply the
fat that it lacks. Whichever way it is cooked, the tenderloin always
proves to be an exceptionally tender and delicious cut of beef. However,
it is the most expensive piece that can be bought, and so is not
recommended when economy must be practiced.
[Illustration: FIG. 16]
[Illustration: FIG. 17]
52. CHUCK ROASTS.--While the pieces cut from the chuck are not so
desirable as those obtained from the loin or as the prime ribs, still
the chuck yields very good roasts, as Figs. 15 and 16 show. The roast
shown in Fig. 15 is the piece just back of the shoulder, and that
illustrated in Fig. 16 is cut from the ribs in the chuck. These pieces
are of a fairly good quality and if a roast as large as 8 or 10 pounds
is desired, they make an economical one to purchase.
53. RIB ROASTS.--Directly back of the chuck, as has already been
learned, are the prime ribs. From this part of the beef, which is shown
in Figs. 17 and 18, the best rib roasts are secured. Fig. 17 shows the
ribs cut off at about the eighth rib and Fig. 18 shows the same set
turned around so that the cut surface is at about the first rib, where
the best cuts occur. To prepare this piece for roasting, it is often cut
around the dark line shown in Fig. 18, and after the back bone and ribs
have been removed, is rolled into a roll of solid meat. The thin lower
part that is cut off is used for boiling.
[Illustration: FIG. 18]
[Illustration: FIG. 19]
[Illustration: FIG. 20]
54. When only a small roast is wanted, a single rib, such as is shown in
Fig. 19, is often used. In a roast of this kind, the bone is not
removed, but, as will be observed, is sawed in half. Such a roast is
called a _standing rib roast_. Another small roast, called a
_porterhouse roast_, is illustrated in Fig. 20. This is obtained by
cutting a porterhouse steak rather thick. It is therefore a very tender
and delicious, although somewhat expensive, roast. Other parts of the
loin may also be cut for roasts, the portion from which sirloin steaks
are cut making large and very delicious roasts.
[Illustration: FIG. 21]
55. RUMP ROASTS.--Between the loin and the bottom round lies the rump,
and from this may be cut roasts of different kinds. The entire rump with
its cut surface next to the round is shown in Fig. 21, and the various
pieces into which the rump may be cut are illustrated in Figs. 22 to 25.
These roasts have a very good flavor and are very juicy, and if beef in
prime condition can be obtained, they are extremely tender. Besides
these advantages, rump roasts are economical, so they are much favored.
To prepare them for cooking, the butcher generally removes the bone and
rolls them in the manner shown in Fig. 26.
56. ROAST BEEF.--The usual method of preparing the roasts that have just
been described, particularly the tender ones, is to cook them in the
oven. For this purpose a roasting pan, such as the one previously
described and illustrated, produces the best results, but if one of
these cannot be obtained, a dripping pan may be substituted. When the
meat is first placed in the oven, the oven temperature should be 400 to
450 degrees Fahrenheit, but after the meat has cooked for about 15
minutes, the temperature should be lowered so that the meat will cook
more slowly.
[Illustration: FIG. 22]
[Illustration: FIG. 23]
[Illustration: FIG. 24]
[Illustration: FIG. 25]
Before putting the roast in the oven, wipe it thoroughly with a damp
cloth. If its surface is not well covered with a layer of fat, place
several pieces of salt pork on it and tie or skewer them fast. Then,
having one of the cut sides up so that it will be exposed to the heat of
the oven, set the piece of meat in a roasting pan or the utensil that is
to be substituted. Dredge, or sprinkle, the surface with flour, salt,
and pepper, and place the pan in the oven, first making sure that the
oven is sufficiently hot. Every 10 or 15 minutes baste the meat with the
fat and the juice that cooks out of it; that is, spoon up this liquid
and pour it over the meat in order to improve the flavor and to prevent
the roast from becoming dry. If necessary, a little water may be added
for basting, but the use of water for this purpose should generally be
avoided. Allow the meat to roast until it is either well done or rare,
according to the way it is preferred. The length of time required for
this process depends so much on the size of the roast, the temperature
of the oven, and the preference of the persons who are to eat the meat,
that definite directions cannot well be given. However, a general idea
of this matter can be obtained by referring to the Cookery Time Table
given in _Essentials of Cookery_, Part 2, and also to Table I of this
Section, which gives the time required for cooking each pound of meat.
If desired, gravy may be made from the juice that remains in the pan,
the directions for making gravy being given later.
[Illustration: FIG. 26]
57. BRAIZED BEEF.--An excellent way in which to cook a piece of beef
that is cut from the rump or lower round is to braize it. This method
consists in placing the meat on a rack over a small quantity of water in
a closed pan and then baking it in the oven for about 4 hours.
Vegetables cut into small pieces are placed in the water and they cook
while the meat is baking. As meat prepared in this way really cooks in
the flavored steam that rises from the vegetables, it becomes very
tender and has a splendid flavor; also, the gravy that may be made from
the liquid that remains adds to its value. In serving it, a spoonful of
the vegetables is generally put on the plate with each piece of meat.
BRAIZED BEEF
(Sufficient to Serve Six)
3 lb. beef from rump or lower round
Flour
Salt
Pepper
2 thin slices salt pork
1/4 c. diced carrots
1/4 c. diced turnips
1/4 c. diced onions
1/4 c. diced celery
3 c. boiling water
Wipe the meat with a damp cloth, and dredge, or sprinkle, it with the
flour, salt, and pepper. Try out the pork and brown the entire surface
of the meat in the fat thus obtained. Then place the meat on a rack in a
deep granite pan, an earthen bowl, or a baking dish, and surround it
with the diced vegetables. Add the boiling water, cover the dish tight,
and place in a slow oven. Bake for about 4 hours at a low temperature.
Then remove the meat to a hot platter, strain out the vegetables, and
make a thickened gravy of the liquid that remains, as explained later.
58. POT-ROASTED BEEF.--The usual, and probably the most satisfactory,
method of preparing the cheaper cuts of beef is to cook them in a heavy
iron pot over a slow fire for several hours. If the proper attention is
given to the preparation of such a roast, usually called a pot roast, it
will prove a very appetizing dish. Potatoes may also be cooked in the
pot with the meat. This is a good plan to follow for it saves fuel and
at the same time offers variety in the cooking of potatoes.
When a piece of beef is to be roasted in a pot, try out in the pot a
little of the beef fat. Then wipe the meat carefully and brown it on all
sides in the fat. Add salt, pepper, and 1/2 cupful of boiling water and
cover the pot tightly. Cook over a slow fire until the water is
evaporated and the meat begins to brown; then add another 1/2 cupful of
water. Continue to do this until the meat has cooked for several hours,
or until the entire surface is well browned and the meat tissue very
tender. Then place the meat on a hot platter and, if desired, make gravy
of the fat that remains in the pan, following the directions given
later. If potatoes are to be cooked with the roast, put them into the
pot around the meat about 45 minutes before the meat is to be removed,
as they will be cooked sufficiently when the roast is done.
59. BEEF LOAF.--Hamburger steak is not always made into small patties
and broiled or sautéd. In fact, it is very often combined with cracker
crumbs, milk, and egg, and then well seasoned to make a beef loaf. Since
there are no bones nor fat to be cut away in serving, this is an
economical dish and should be used occasionally to give variety to the
diet. If desired, a small quantity of salt pork may be combined with the
beef to add flavor.
BEEF LOAF
(Sufficient to Serve Ten)
3 lb. beef
2 Tb. salt
1/4 lb. salt pork
1/4 Tb. pepper
1 c. cracker crumbs
1 small onion
1 c. milk
2 Tb. chopped parsley
1 egg
Put the beef and pork through the food chopper; then mix thoroughly with
the other ingredients. Pack tightly into a loaf-cake pan. Bake in a
moderate oven for 2 1/2 to 3 hours. During the baking, baste frequently
with hot water to which a little butter has been added. Serve either hot
or cold, as desired.