ROASTED.
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 Purées.—Spread either of the following purées on the dish, place the meat over it, strain the drippings on the whole; and serve:
Purées 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.