MEAT-RACK.
Examine the piece of meat, and if there be any places that have become tainted trim them off with a sharp knife. Wipe the meat with a wet towel. Now season with salt and pepper, and dredge lightly with flour.
All the seasoning must be done with the meat resting on the rack, that the stray particles may fall to the bottom of the pan. Dredge flour over the bottom of the pan until the surface is white.
Have the oven very hot (about 400 or 450 degrees), and place the meat in it. Watch closely, and as soon as the flour in the pan turns dark brown pour in enough boiling water to cover the bottom of the pan. The flour may brown in five minutes, yet it may take ten or more for this process, the time depending upon the bottom of the oven. When the meat is brown on one side, baste well, and turn it over to brown the other side. When the meat has been in the oven for about thirty minutes, close the draughts to reduce the heat of the oven.
Baste the meat every fifteen minutes in this manner. With a long spoon, dip up the liquid from the bottom of the pan and pour it over the meat. Continue this until nearly all has been absorbed by the meat; then dredge lightly with salt, pepper, and flour. Now pour into the pan enough hot water to cover the bottom. The last time the meat is basted omit putting the water in the pan, and at the end of fifteen minutes all the liquid will be evaporated. Now take up the meat and place it on a hot platter. Take out the rack, and then pour all the fat from the pan into a cup. Put half a pint of hot water in the pan and set on top of the range. Scrape all the sediment from the sides and bottom, and thicken this gravy with a teaspoonful of flour smoothly mixed with a gill of cold water. Season with salt and pepper, and simmer for two minutes; then strain into a hot dish and serve with the roast meat.
The time of cooking a roast depends upon the shape in which it is cut and whether it is to be rare or well done. The rule of so many minutes for each pound is not a good one; for a long, thin, rib roast might weigh just the same as a short, thick piece cut from the round, rump, or shoulder, and, of course, the thin piece would cook much more quickly than the short thick piece.
A leg of mutton weighing eight or nine pounds should be cooked for an hour and three quarters, if to be served rare; if to be medium rare, two hours, but if well done (a pity it should ever be!) two hours and a quarter. Half a leg of mutton, weighing about four pounds, should be cooked for an hour and a quarter. The meat will be rare.
Roast Rib of Beef.
For three persons one rib will be enough. Wipe the meat with a damp towel. Place a meat-rack in a dripping-pan and lay the beef on it. Dredge with salt, pepper, and flour, turning the meat over in order that every part shall receive a portion of the coating. Dredge the bottom of the pan lightly with the flour and salt. Set the pan in a very hot oven, and watch carefully to prevent the flour on the bottom of the pan from burning. When the flour turns dark brown, pour in enough water to cover the bottom of the pan; this will be in from two to five minutes after the pan is placed in the oven. After the water has been added let the meat cook awhile, and then baste it. To baste, draw the pan out of the oven and tip it a little, that all the gravy shall flow to one end of the pan. With a long-handled spoon, dip up this gravy and pour it over the meat. Continue this until the entire piece is well moistened. Now dredge the meat lightly with salt, pepper, and flour. Pour into the pan enough boiling water to cover the bottom, and return to the oven. At the end of a quarter of an hour draw the pan out again, turn the meat over, and baste as before. Add some water and then set the pan in the oven. Now reduce the heat by shutting the draughts, and baste every fifteen minutes in the manner described. Do not use any water the last time. The meat should cook in all one hour if wanted rather rare. When the beef is done, take it up and place it on a warm dish. Pour all the fat from the dripping-pan, and, after setting the pan on the range, pour into it half a pint of boiling water. Scrape all the brown sediment from the sides and bottom of the pan. Mix one teaspoonful of flour with three tablespoonfuls of cold water, and gradually pour this mixture into the dripping-pan, stirring all the while. It may not take all the mixture of flour and water to thicken the gravy. Stop when the gravy is about as thick as cream. Season with salt and pepper, and strain into a hot bowl.