Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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The first four ribs of the Beef are always the best for a Roast. The Tenderloin lies here, and two good Ribs or a “full cut, ” as the butchers term it, should be enough to make a fine Roast for a family of six. Always remember that if the Roast is cut too thin, the juices dry too rapidly and the exquisite flavor is gone. After the Ribs come the Sirloin and the Spine Bone as a second and third choice. Have the butcher skewer the Roast so that it will have a nice shape when it comes on the table and will retain all the juice of the Beef. Leave the bones in the Roast, as the meat will be far sweeter than when taken out. Rub the Beef well with salt and pepper, dredge slightly with lard and set in a hot oven. The heat of the oven at once coagulates the blood and prevents it from escaping, thus rendering the meat nutritious. Every now and then baste the Beef with its own juices and let it cook, adding no water, as sufficient fat runs from the Beef to baste with. Allow fifteen minutes to every pound of meat if one likes the meat rare, otherwise allow twenty minutes. But the Creoles always roast Beef rare. To ascertain the desired state, occasionally stick a needle into the Beef. If the blood spurts up, the meat is ready to serve, and, cooked to this point, is a most nutritious dish. Watch carefully and do not let it pass this stage. Serve on a dish in its own gravy. The practice of making a gravy of flour, etc., for Roast Beef is condemned by the best ethics of Creole cookery.