No. 791 — Excellent Roast Beef, Another Method

On the day before cooking, take five or six Russian pounds of beef from the thick edge, beat thoroughly with a wooden pestle, rub with one teaspoon of finely crushed black pepper and leave covered in a pot until the next day.

Two hours before dinner, rub with two teaspoons of salt, place on a roasting tray, dot with ¼ Russian pound of butter and put into the oven. Once browned on every side, add a little water and baste every ten minutes until cooked. After the final basting sprinkle with crushed rusks.

This roast, like No. 790, may be served with any of the following thirty-four accompaniments:

1. Fried potatoes No. 626 or potato croquettes No. 628. 2. Swede sauce No. 589. 3. Onion purée No. 645. 4. Turnip sauce Nos. 668 or 672. 5. Lentil purée sauce Nos. 523–524. 6. White beans No. 504.

7. Stewed or fried mushrooms and morels Nos. 712–732. 8. Assorted fried roots No. 699. 9. Stewed cucumber No. 571. 10. Celery sauce or purée Nos. 676, 678. 11. Carrot sauce or purée Nos. 648–656. 12. Chestnut sauce No. 566.

13. Chestnut purée No. 565. 14. Carrots and green peas No. 649. 15. Jerusalem artichokes Nos. 598–599. 16. Béchamel No. 433. 17. Brussels sprouts No. 561. 18. Fresh or pickled salads of all kinds.

19. Apple compote. 20. Crayfish sauce No. 431. 21. Stewed apples No. 733. 22. Fried pumpkin Nos. 580–581. 23. Fritters No. 353. 24. Stewed potatoes with pickled-cucumber gravy No. 410.

25. Herring gravy No. 412. 26. Champignon gravy No. 435. 27. Sweet-and-sour onion sauce No. 419. 28. Cherry gravy No. 427. 29. Redcurrant gravy No. 428. 30. Rich sauce No. 430.

31. Dried-mushroom sauce No. 426. 32. Mixed vegetables and roots No. 695. 33. Italian macaroni. 34. With cold sliced beef the following day, sauce No. 409 or mustard sauce No. 476.

To provide