Page:Meier - The Art of German Cooking and Baking.djvu/34



The meat from the round, the rump, the chuck, in fact all lean meat and bones.

The meat from the round, also from the brisket, but without bones.

The rump, the brisket and chuck.


 * 6 lbs. of roastbeef

2–3 tbsps. of butter

½ of an onion, to suit taste

½ cup of water

1 cup of water for gravy

¾ tbsp. of flour

Salt, pepper

Preparation: The roastbeef is salted and peppered, put into a roasting-pan with the quantity of water given and roasted in the oven. After ½ hour's roasting add 2 to 3 tablespoonfuls of butter and let it roast for another hour, basting frequently. In 1½ hours the roastbeef is rare inside and in 2 hours it is well done.

If the roast is small, it will require 15 minutes less per pound, and if larger 15 minutes longer for roasting. When the roast is done, put it on a platter and make the gravy.

Take ¾ tablespoonful of flour, put it into the pan, stir it well and let it boil 3 minutes, then pour in the 1 cup of water, boil a few minutes, strain and serve.

Remarks: Be careful that the butter does not turn too dark during the roasting. Should this be the case add a little water, so that the gravy may not taste bitter.


 * 1¼ lbs. left over roast beef

½ cup of rice

2 tbsps. of grated Swiss or Parmesan cheese

½ tbsp. of flour

¼ tsp. chopped onions

2 tbsps. of butter

2 tbsps. of grated rolls

½ cup of left over gravy

½ qt. of bouillon or water

2 yolks of eggs

Preparation: The roast meat is chopped, but not too fine.