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ROAST BEEF - Жаркое из говядины
In preparing beef for roasting, trim it carefully then skewer and tie it into shape. Rub the lean parts with drippings and rub the whole with salt, pepper and flour.
Place the standing or rolled rib roast fat side up in an open roasting pan. Then the roast will baste itself. Insert meat thermometer so that bulb reaches the center of the largest muscle, taking care that it does not rest on the fat or bone.
Roast in a slow oven (300-350 F.) or, if a brown crust is wanted, start in hot oven (500 F.) for 20 minutes, then reduce to 300 F. until done as desired. The thermometer will read 140 F. for rare, 160 F. for medium, 170 F. for well done.
The time per pound needed is 18-22 minutes for rare; 22-25 for medium and 27-30 for well done.
Beef fillet
Salt and pepper
Salt pork
Butter or other fat
The fillet is the under side of the loin of beef, the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good round shape, skewer it until it is so. Lard the upper surface with strips of fat salt pork and rub the entire surface with soft butter or other fat. Dredge well with salt, pepper and flour, and place the fillet, without water, in a small pan. Bake in a moderate oven (350 F.) to the desired degree of doneness, 40 to 60 minutes. Serve, cut into 2 inch slices, accompanied with mushroom sauce or sauteed mushrooms.

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