19, is often used. In a roast of this kind, the bone is not
removed, but, as will be observed, is sawed in half. Such a roast is
called a _standing rib roast_. Another small roast, called a
_porterhouse roast_, is illustrated in Fig. 20. This is obtained by
cutting a porterhouse steak rather thick. It is therefore a very tender
and delicious, although somewhat expensive, roast. Other parts of the
loin may also be cut for roasts, the portion from which sirloin steaks
are cut making large and very delicious roasts.
[Illustration: FIG. 21]
55. RUMP ROASTS.--Between the loin and the bottom round lies the rump,
and from this may be cut roasts of different kinds. The entire rump with
its cut surface next to the round is shown in Fig. 21, and the various
pieces into which the rump may be cut are illustrated in Figs. 22 to 25.
These roasts have a very good flavor and are very juicy, and if beef in
prime condition can be obtained, they are extremely tender. Besides
these advantages, rump roasts are economical, so they are much favored.
To prepare them for cooking, the butcher generally removes the bone and
rolls them in the manner shown in Fig. 26.
56. ROAST BEEF.--The usual method of preparing the roasts that have just
been described, particularly the tender ones, is to cook them in the
oven. For this purpose a roasting pan, such as the one previously
described and illustrated, produces the best results, but if one of
these cannot be obtained, a dripping pan may be substituted.
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