Avoid the use of water in the pan, as by its use the meat is steamed rather than roasted.
Serve with brown gravy, made by browning four tablespoons of fat from the pan, adding four tablespoons flour. When brown, add one and one half cups water or beef stock and cook five minutes.
Yorkshire Pudding
- 2 cups milk
2 cups flour
½ teaspoon salt
4 eggs
Beat eggs; add flour and salt, gradually; continue beating. Add milk and continue beating five minutes. The mixture should be perfectly smooth. One half hour before meat is done, pour this mixture into dripping pan under meat and baste when basting meat, turning pan that pudding may be golden brown throughout.
Yorkshire pudding cooked in this way is considered by many to be too rich. A very good substitute is obtained by cooking in hissing hot gem pans, thirty minutes.
Serve pudding, cut in squares, on platter around beef.
Spiced Beef
Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onions, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt. Remove meat and reduce liquid to one and one half cups.