287. Sirloin of Beef should never be less than three of the short ribs, and will weigh more or less according to the size of the ox from which they are taken; that from a small, well-fed heifer I consider the best, and will weigh about twelve pounds, and take about two hours to roast, depending much on the fire. Having spitted or hung the joint, cover it with buttered paper, and place it about eighteen inches from the fire; about one hour after it has been down, remove the paper and place the joint nearer the fire, and put half a pint of water, with a little salt, in the dripping-pan; about a quarter of an hour before removing from the fire, dredge it with flour and salt from the dredging-box; when taken from the fire, empty the contents of the dripping-pan into a basin, from which remove the fat; pour the gravy in the dish, and then place the joint on it; serve some scraped horse-radish separate. A Yorkshire pudding is very excellent when cooked under this joint.
288. Ribs of Beef.—This piece should consist of at least three ribs; the bones are generally sawn through about three inches from the top; these should be removed, leaving the flap, which fold under and fix with wooden skewers. This, in roasting, should be prepared and dredged as the sirloin. A drop of coloring gives the gravy an inviting appearance.
289. Ribs of Beef braised.—Take four ribs, not too fat nor too thick, remove the chine-bone neatly, and four inches of the tips of the rib-bones, run with a larding-needle several pieces of fat bacon through the thick part, trim over the flap and tie it well round, put it into the braising-pan; put a quarter of a pound of butter, one teaspoonful of pepper, and six teaspoonfuls of salt into the pan, cover it over, and place it on a slow fire for thirty minutes, stirring it now and then, then add two quarts of water; at the expiration of one hour and a half, add eighty small button onions and sixty small young carrots, or pieces of large ones cut in the shape, which place around the meat; a bouquet of ten sprigs of parsley, three bay-leaves, and four sprigs of thyme tied together; half an hour after, add sixty round pieces of turnip; then place some live coals on the lid, and let it stew gently for one hour and a half longer, being altogether about four hours. Take out the meat, remove the string, and trim it. Skim off the fat from the liquor in the pan, remove the bouquet, &c., add a few pieces of butter in which have been mixed a tablespoonful of flour and a teaspoonful of sugar, two of browning, stir gently with a wooden spoon, and, when just on the boil, dress round the meat, and serve. In case it has reduced too much, add water.
The foregoing receipt may appear rather complicated, and may perhaps frighten you, and prevent you trying it; but I assure you, if you once try it, you will find it so good as to repeat it, particularly as many other receipts will be referred to this one. The vegetables and meat cold, are excellent.
290. Stewed Rump of Beef.—This is a very excellent and useful joint to be continually kept in a country-house, where you may be some distance from a butcher’s, as, when hung up in a cool larder, it keeps good for a considerable time, and you never feel at a loss should some friends call unawares: after a third of it has been removed for steaks, pies, or puddings, the remainder makes an excellent joint, roasted or braised like the ribs, or stewed as follows:
Cut it away from the bone, cut about twenty long pieces of fat bacon, which run through the flesh in a slanting direction; then chop up the bone, place it at the bottom of a large stewpan, with six cloves, three onions, one carrot, a turnip, and a head of celery; then lay in the rump (previously tying it up with string), which just cover with water, add a tablespoonful of salt and two burnt onions (if handy), place upon the fire, and, when boiling, stand it at the corner; let it simmer nearly four hours, keeping it skimmed; when done, pass part of the stock it was cooked in (keeping the beef hot in the remainder) through a hair sieve into a basin; in another stewpan have ready a quarter of a pound of butter, melt it over the fire, add six ounces of flour, mix well together, stirring over the fire until becoming a little brownish; take off, and when nearly cold add two quarts of the stock, stir it over the fire until it boils; then have four carrots, four turnips (cut into small pieces with cutters), and forty button onions peeled, put them into the sauce, when again boiling draw it to the corner, where let simmer until tender, keeping it skimmed; add a little powdered sugar and a bunch of parsley: if it should become too thick, add a little more of the stock; dress the beef upon a dish, sauce round and serve. Brown sauce may be used, and the gravy will make excellent soup.