The best pieces for roasting are the tenderloin (an expensive piece), the sirloin, and rib-pieces. The latter are usually chosen for a small family, and are very good, the sixth, seventh and eighth ribs being the best. If you get a rib piece, have the butcher take out the bone, and roll and tie the meat in shape. (Be sure to have the bones and trimmings sent home.)
If there is much fat on the surface, cover the roast with a paste of flour and water. It should be removed half an hour before the meat is done. (This paste is not necessary, but an improvement.) Have the oven rather hot, if you like beef rare, and allow twelve minutes to the pound. If preferred well-done, have the oven moderate, and cook a longer time. Serve with "Gravy."
The best pieces are cut from the rump, or through the sirloin. However, different butchers serve different pieces under the same name; so that the best way to do, is to learn by experience. A good steak for a cheap one is a chuck steak, cut from near the chuck rib. Have the steak cut two thirds of an inch thick, if tender; if doubtful, not so thick. Never wash a steak unless it absolutely needs it; but wipe off any bits of bone there may be, with a clean cloth. Washing destroys the flavor and makes it tough.
Broil over clear, hot coals to ensure its being rare. Turn it, in a minute, and turn repeatedly afterwards. In doing this do not stick a fork into it, if possible, as that allows the juice to escape, which should all be kept inside. If a fork must be used, stick it in at the edge, in that part which looks driest. Keep it covered, while broiling, with a tin plate, and watch it all the time. If the fat drips into the fire and blazes up, put out the blaze by sprinkling salt on it.
Ten minutes will be long enough to cook it. Then lay in a hot platter. Season it, and add a very little butter. Let it stand covered a few moments before serving, and take pains to serve it very hot.
Lay them thickly over the top of the steak when dished. Let it stand covered a few minutes before serving.
Broil a tender beefsteak. Take care not to let it burn, and cook it rare. Lay it on a hot platter, as directed. Dot with butter ; pepper and salt it. Have ready some "Baked Tomatoes." With care lift the tomatoes from the pan, and lay them in rather close rows over the surface of the steak.
When served, the steak should be cut in strips between the tomatoes, and each person helped to a square piece of steak with a tomato on it.
Or, you may lay the tomatoes around the edges of the platter.