German Roast
From The new practical housekeeping, 1890
Serves 10
Serve underdone and juicy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 344. The excerpt below is the record exactly as published.
For a German Roast procure a rib-piece or loin-roast of seven to eight pounds. Beat it thoroughly all over, Jlay it in the baking pan and baste with melted btttter. Put it inside the well-heated oven, and baste frequentljr with its own fat, which will make it brown and tender. If, when it is cooking fast, the gravy is growing too brown, turn a glass of German cooking wine into the bottom of the pan, and repeat this as often as the gravy cooks away. The roast needs about two hours time to be done, and must be brown outside but inside still a little red. Season with salt and pepper. Squeeze a little lemon juice over it
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