To Roast Beef in a Stove
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Method
Chef Wood
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- A fine roasting piece of beef may, if properly managed, be baked in a stove so as to resemble beef roasted before a large, open fire.
- Prepare the meat as if for roasting, season it well with salt, pepper, and a little onion if liked.
- Set the meat on muffin rings, or a trivet in a dripping pan, and pour into the pan a pint or so of hot water to baste the meat with.
- Keep the oven hot and well closed on the meat;
- when it begins to bake, baste it freely, using a long-handled spoon;
- it should be basted every fifteen minutes;
- add hot water to the pan as it wastes, that the gravy may not burn;
- allow fifteen minutes to each pound of meat unless you wish it very rare.
- Half an hour before taking it up, dredge flour thickly over it, baste freely and let it brown.
- Take the meat from the pan, dredge in some flour and seasoning if needed;
- throw into the gravy a cup of water, let it boil up once, and strain into a sauce boat or gravy tureen.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Pastry brush