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page 129
6. ROAST BEEF A LA ARMENIA.
ERMENI ET FOUROUN.
Ingredients:
Meat......... 4 to 5 pounds fillet of beef, mutton or lamb, in one piece.
Dry Onions ............................... 2 to 3.
Butter ........................... 1 tablespoonful.
Plain Water ............................. 1 cupful.
Tomatoes.... 3 to 4, ripe (or 5 to 6 tablespoonfuls of canned tomatoes).
Potatoes........................... 6 to 7, medium.
Salt and pepper, to taste.
Method:
Put the meat in a large roasting pan and, with the aid of a sharp pointed knife,
pierce it deeply from all sides. Then slice over this the onions, pour the water
in, season to taste and boil over a moderate fire until all the water
evaporates. This done, rub over it the butter, adding also the tomatoes, which
must be cut in small pieces, and the skinned potatoes cut into halves. Place the
pan in a moderately hot oven until well done.
Serve this roast in slices with its own gravy and with a vegetable salad.
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