207. Ribs of Beef Semi-Roasted

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Purchase two ribs of beef, bone them, then season the interior of the meat with salt and pepper; roll the meat round like a cheese, using a piece of string or a skewer to keep it in that position; make a quart of batter, as No. 377a; put it in your pan, which previously well grease; put the grating over, and lay your meat on it, surrounding it with potatoes either whole or cut; allowing from twelve to fifteen minutes for each pound of meat, according to the state of the oven. Dish up the beef with the potatoes round, and serve the pudding in the tin, or turn it out on a dish. The beef may be stuffed with stuffing, No. 464.

Nothing is more objectionable to me than to see salt put on the top of a roast joint, and water poured over to make the gravy. The only way to remedy this is to put a gill of boiling water and a little salt on the hot dish you intend putting the meat on, turning the joint in it once during the interval of a minute; and, whilst carving, the juice from the meat will mingle with it and make a good gravy. Half a teaspoonful of colouring, much improves its appearance. This is applicable to all roasted or semi-roasted joints.

For large ribs of beef or sirloins, you can put the salt on the bones at the back of the joint, and pour half a pint of boiling water over; not however disturbing the meat.

Brown gravy, No. 2, or broth, No. 1, will be found preferable to either of the above.