Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 73

Beef should be well streaked with fat, of a bright red color, elastic to the touch, and have a thick outside layer of fat. Put the meat in the pan which has been heated hot on top of the stove, then sear the meat in the hot pan on all sides, turning it with a fork. Then place it in the pan on a rack, sprinkle first with flour, then with salt and pepper. Put two tablespoonfuls of drippings in the pan if you have them, but no water, as water steams the meat. Cook in a very hot oven for ten minutes, then reduce the heat, basting often with the fat in the pan. Roast ten minutes to a pound, if liked rare, and fifteen minutes if liked well done.

Rolled Roast—Should be cooked a little longer.

Searing—First cooking the meat in a hot oven hardens the outside and keeps the juices in. Place on the platter with the fat side up. Carve in thin slices across the grain.