[1946—ROASTS OF BUTCHER’S MEAT]
I must remind the reader of this principle, viz.: that however natural it may seem in a dinner to serve a roasted joint as a Remove, a piece of butcher’s meat must never stand as a Roast.
Roasts really only comprise Fowl and Feathered Game, provided the menu only announces one roast. If two are announced, the second generally consists of some kind of crustacean, such as a Lobster, a Spiny Lobster or Crayfish, generally served in the form of a [Mousse]; or of a preparation of foie gras, i.e.: either a Pâté, a [Terrine], a [Mousse] or a Parfait; sometimes, too, by a very good ham or a derivative preparation thereof.
Beef Roasts
[1947—ROAST RIBS OF BEEF]
Clear the joint of the vertebræ and the yellow ligaments. Roast before a moderately fierce fire, and place the joint if possible in an uncovered braising-pan, the sides of which may protect the meat during the cooking process.
[1948—ROAST UPPER-FILLET]
Break the projecting bones of the vertebræ, and sever the yellow ligament at various points. For this joint the heat should be fiercer than in the previous case, the limit of time being less.
[607]
][1949—ROAST SIRLOIN]
These enormous pieces are scarcely trimmed; the excess of flank alone is suppressed; but the fillet must remain covered by a considerable thickness of fat, which protects it while roasting.