Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of meat
- a piece of fillet of beef
- a piece of oiled paper
- two last operations
- pepper
- cloves
- salt
- parsley
Directions
water over the joint. I cannot say that I approve of these two last operations. A properly roasted joint should produce its own gravy when it comes to be carved ; and as for white meats, they should have a proper gravy pre- pared for them with something better than plain water.
It may seem superfluous to mention that the meat screen should always be used to roast anything, from a haunch of mutton to half a dozen quails, but it very often happens that cooks, when about to roast such small fry as the latter, will not take the trouble to place the screen in front of the fire ; but the help of it is more necessary in such a case than when a large joint is being roasted. Another point which cannot, however, always be carried out in private houses is that, while the fire is being used for roasting, it should not be employed for anything else.
The Gallic mode of roasting joints of meat differs materi- ally from the English. In the first place, when it is in- tended to roast a piece of meat, it is always placed for some hours, and even for a day or two, in a marinade, in the composition of which oil and sometimes wine play an important part. Whether joints are improved by this treatment is a matter of taste useless to enlarge upon ; and I shall content myself by giving a few examples of joints roasted d la Franqaise.
Fillet oe Beef. — Take a piece of fillet of beef (the undercut of the sirloin), trim off the fat neatly and the thin skin next to it, lard — not too finely — the outside of the fillet with fat bacon, and lay it for a whole day in a pie dish with plenty of olive oil, and some pepper, salt, parsley, slices of oniou, and bay leaves. Turn it occasionally. Cover the larded side with a piece of oiled paper, roast it at a brisk fire, and do not let it be overdone. Baste it fre- quently with butter, or with some of the marinade, and a short time before serving remove the paper, spriukle the
fillet with salt, and cease basting, to let the larding take colour. Collect what gravy is in the dripping pan, free it entirely from fat, and serve it under the fillet ; which may be garnished either with fried potatoes or with water- cresses. If the gravy collected in the dripping pan is not sufficient, some well-flavoured and reduced clear beef stock can be added to it.
Loin op Mutton en Papillote. — Take a piece of the neck end of the loin, saw off the chine bone, remove all superfluous fat and gristle, and trim the joint to a nice shape. Lay it for half a day or more in a marinade com- posed of olive oil, and plenty of onions and carrots sliced fine as for Julienne, with some whole pepper, cloves, salt, chopped parsley, a couple of bay leaves, and sweet herbs to taste. Then pack up the joint in oiled paper, with the vegetables, &c., composing the marinade, and roast it at a slow fire, basting it occasionally with the oil of the marinade. Some time before serving remove the paper, brush off the vegetables, let the joint take colour, glaze the top if you like, and serve either with potatoes sautees au beurre, or with a ragout of any suitable vegetable cooked in a rich gravy. Red wine is sometimes used for the above marinade, either in equal parts with — or instead of — oil; in the latter case, butter is used for the basting.
The neck end of a loin of veal trimmed in the same manner, then larded, put into a marinade, and roasted in paper, makes a very nice dish. It need not necessarily be garnished with a ragout of vegetables, but in that case it should be served with some well-flavoured and well- reduced gravy.
Legs of mutton are put into a marinade for two or three days, and basted with it when roasted. A clove of garlic inserted in the knuckle gives the joint a flavour very agreeable to those who do not object to that bulb.