Roast Beef
From Statesmen's dishes; and how to cook them, 1890
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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
ROAST BEEF. BY MRS W. D. BYNDM. (Wife of Representative from Indiann.) jj|HE best pieces for roasting are the tenderloin, sirloin and rib-pieces — the sixth, seventh and eighth ribs are best. If you get a rib-piece, have the butcher take out the bone, and roll and skewer the meat in shape. If there is much fat on the surface, cover the roast with a paste of flour and water
Cook this with the app: pantry check, scaling, and the assistant.