Tomatoes are good with every kind of meat, but specially so with roasts. Apple-sauce with roast pork; cranberry-sauce with beef, fowls, veal, and ham. Currant jelly is most appropriate with roast mutton. Pickles are good with all roast meats, and capers or nasturtiums with boiled lamb or mutton. Horseradish and lemons are excellent with veal.
DIRECTIONS FOR COOKING MEATS.
To Roast Beef.
See the directions for [roasting meat].
Beef Steak.
The best slices are cut from the rump, or through the sirloin. The round is seldom tender enough, and is very good cooked in other ways. Do not cut your slices very thick. Have the gridiron perfectly clean. Set it over moderately hot coals at first, and turn the steaks in less than a minute. Turn them repeatedly. If the fat makes a blaze under the gridiron, put it out by sprinkling fine salt on it. Steaks will broil in about seven minutes. Have ready a hot dish, and sprinkle each piece with salt, and a little pepper; lay on small pieces of butter, and cover close. This is a much better way than to melt the butter in the dish before taking up the meat. Some persons keep a small pair of tongs on purpose to turn beef-steaks, as using a fork wastes the juice. Steaks should be served hot as possible.
Stuffed Beef Steak.
Take a thick and tender slice of rump, of about two pounds weight; make two gills of stuffing, of crumbs of bread, pepper, salt, and powdered clove, or sweet marjoram, as you choose; roll the dressing up in the steak, wind a piece of twine around it, taking care to secure the ends. Have ready a kettle or deep stew-pan, with a slice or two of pork fried crisp. Take out the pork and lay in the steak, and turn it on every side, until it is brown. Then put in two gills of the stock, or of water in which meat has been boiled; sprinkle in a little salt, cover close, and stew slowly an hour and a half. Add more water after a while, if it becomes too dry. Some persons like the addition of chopped onion. There should, however, be very little; half of a small one is enough. When nearly done, add half a gill of catsup. When you take up the meat, unwind the string carefully, so as not to unroll it. Lay it in a fricassee dish, thicken the gravy, if not thick enough already, and pour it over the meat. Cut the meat in slices through the roll.